These chargrilled beef and white bean toasts pairs well with Avontuur Estate Cabernet Franc 2008. It picks up on the earthiness of the beans and doesn’t overwhelm the beef fillet although the inherent minerality in the wine just loves the cracked black pepper.
Chargrilled beef and white bean toasts
- 1 x 400g tin cannellini beans,
- drained and rinsed
- 30ml (2 tbsp) olive oil
- 15ml (1 tbsp) lemon juice
- 1 garlic clove, crushed
- sea salt and cracked black pepper, to taste
- 250g beef fillet, trimmed
- olive oil, for brushing
- cracked black pepper, to taste
- 12 slices sourdough bread, toasted
- baby herbs, to serve
To make the white bean purée, place the beans, oil, lemon juice, garlic, salt and pepper in a small food processor and process until smooth. Set aside.
Brush the beef with oil and season.Heat a non-stick frying pan over high heat and cook the beef, turning, for 6 – 8 minutes for rare or until cooked to your liking. Thinly slice the beef.
Spread the toast with the white bean purée, top with the beef and sprinkle with baby herbs to serve.