for 4 person

Bean puree

2 tin	black beans (approx. 130 g each)
2 tbsp	olive oil
2 tbsp	water
1	lemon, rinsed with hot water, dabbed dry; use grated zest and 1 tbsp of juice
2 pinch	nutmeg
½ tsp	salt

Tomatoes

2 tbsp	olive oil
1	onion, thinly sliced
1	garlic clove, thinly sliced
300 g	different coloured cherry tomatoes, cut in half
2 tbsp	balsamic vinegar
¼ tsp	salt
a little	pepper

Entrecôtes

1 tbsp	olive oil
2	beef entrecôtes (each approx. 230 g)
2 tsp	Bell Original seasoning

How it's done

Bean puree

Place the beans in a blender with all the other ingredients up to and including the salt, puree until smooth.

Tomatoes

Heat the oil in a non-stick frying pan. Add the onion and garlic, stir fry for approx. 3 mins. Reduce the heat, add the tomatoes, stir fry for approx. 5 mins. Add the balsamic, season.

Entrecôtes

Heat the oil in a non-stick frying pan. Season the meat, fry for approx. 3 mins. on each side. Carve the meat, serve with the tomatoes on top of the bean puree.

Show complete recipe