Beef With White Bean Puree And Tomato Salad Recipe

Recipe By Slurrp

This recipe features tender beef served with a creamy white bean puree and a refreshing tomato salad. The beef is cooked to perfection, seasoned with aromatic herbs and spices, and served on a bed of smooth and flavorful white bean puree. The tomato salad adds a burst of freshness with juicy tomatoes, crisp cucumbers, and tangy vinaigrette. This dish is a perfect balance of flavors and textures, making it a satisfying and nutritious meal.

4.3
24 Rating -
Rate
Non Vegdiet
35minstotal
25minsPrep
10minsCook
35m.total
25m.Prep
10m.Cook
Beef With White Bean Puree And Tomato Salad
plan
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ingredients serve

Ingredients for Beef With White Bean Puree And Tomato Salad Recipe

  • 1/4 pound Beef
  • As required Salt And Pepper To Taste
  • as per your need Herbs And Spices Of Your Choice
  • 1/4 can White Beans, Drained And Rinsed
  • 1/2 tablespoon Olive Oil, Divided
  • 1/2 cloves Cloves Garlic, Minced
  • 1/4 tablespoon Lemon Juice
  • 1/4 cup Diced Tomatoes
  • 1/4 cup Sliced Cucumbers
  • 0.06 cup Thinly Sliced Red Onion
  • as needed Fresh Herbs, Chopped
  • 1/2 tablespoon Olive Oil
  • 1/4 tablespoon Vinegar
  • 1/4 teaspoon Dijon Mustard
  • 1/4 teaspoon Honey

Directions: Beef With White Bean Puree And Tomato Salad Recipe

Cooking Directions

  • STEP 1.Season the beef with salt, pepper, and your choice of herbs and spices.
  • STEP 2.Heat a skillet over medium-high heat and sear the beef on all sides until browned.
  • STEP 3.Transfer the beef to a preheated oven and roast until cooked to your desired doneness.
  • STEP 4.Meanwhile, prepare the white bean puree by blending cooked white beans with olive oil, garlic, lemon juice, and salt until smooth.
  • STEP 5.For the tomato salad, combine diced tomatoes, sliced cucumbers, red onion, and fresh herbs in a bowl. Drizzle with a vinaigrette made from olive oil, vinegar, Dijon mustard, and honey.
  • STEP 6.Slice the cooked beef and serve it on a bed of white bean puree. Garnish with the tomato salad and enjoy!

Cooking Tips

  • Choose a tender cut of beef like filet mignon or ribeye for the best results.
  • Let the beef rest for a few minutes after roasting to allow the juices to redistribute.
  • Feel free to customize the white bean puree by adding herbs or spices of your choice.
  • For a vegetarian version, you can replace the beef with grilled portobello mushrooms.
  • Make sure to use ripe and flavorful tomatoes for the salad to enhance the overall taste.

Storage and Serving

  • Leftover beef can be stored in an airtight container in the refrigerator for up to 3 days.
  • The white bean puree can be refrigerated for up to 5 days.
  • The tomato salad is best enjoyed fresh but can be stored in the refrigerator for up to 2 days.
  • To serve, reheat the beef and white bean puree if desired and assemble with the tomato salad just before serving.
Nutrition
value
170
calories per serving
17 g Fat2 g Protein4 g Carbs3 g FiberOther

Current Totals

  • Fat
    17g
  • Protein
    2g
  • Carbs
    4g
  • Fiber
    3g

MacroNutrients

  • Carbs
    4g
  • Protein
    2g
  • Fiber
    3g

Fats

  • Fat
    17g

Vitamins & Minerals

  • Calcium
    35mg
  • Iron
    2mg
  • Vitamin A
    1393mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    35mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    35mg
  • Vitamin E
    3mg
  • Copper
    < 1mcg
  • Magnesium
    34mg
  • Manganese
    < 1mg
  • Phosphorus
    31mg
  • Selenium
    1mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp