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Ingredients

400g can cannellini beans, rinsed, drained
1/4 cup (60ml) olive oil
2 tablespoons lemon juice
1 garlic clove, finely chopped
2 corn cobs, husks and silks removed
4 Coles Australian Beef Scotch Fillet Steaks
350g pkt mixed medley tomatoes
1/2 red onion, finely chopped
1/3 cup coriander leaves
Lemon wedges, to serve

Method

Step 1 Place the beans, 1 tablespoon of the oil, lemon juice and garlic in a blender or food processor. Blend or process until smooth.
Step 2 Heat a barbecue grill or chargrill on high. Cook the corn, turning, for 8 mins or until tender and charred. Set aside to cool slightly. Use a small serrated knife to cut down the side of the corn to release the kernels. Transfer to a bowl.
Step 3 Meanwhile, coat beef in half the remaining oil. Season. Cook on grill for 3 mins each side or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 mins to rest. Thinly slice.
Step 4 Halve any small tomatoes and slice any large tomatoes. Add to the corn in the bowl with the onion. Toss to combine. Season.
Step 5 Divide the bean puree among serving plates. Top with beef and tomato salad. Sprinkle with coriander and drizzle with remaining oil. Serve with lemon wedges.

Beef with white bean puree and tomato salad

How to make Beef with white bean puree and tomato salad

Ingredients

Method