Medallions Of Fillet Steak with Lemony Butterbean Mash


First prepare the dry rub, blend together the chilli, sweet and smoked paprika, garlic powder, sugar, salt and pepper. 

Rub the medallions and set aside for 20 minutes.

Meanwhile rub the asparagus and tomatoes with the olive oil. 

Place on a griddle pan and cook. Then cook the steaks as you wish.

Warm the butter in a saucepan add the butter beans, lemon zest and juice. 

Heat through and crush lightly with a masher. Season and stir through the chopped parsley. 

In a broad chefs ring dress a portion of the butter beans onto the plate. 

Top with the steak medallions and resting juices. 

Add three spears of asparagus to one side on the other lay a bed of rocket then top with the toasted cherry tomatoes. 

Then serve.


This recipe was donated by the Hairy Bikers, and featured on their 2019 World Tour.


Prep time: 30 mins

Cook time: 20 mins

Serves: 2

  • 2 Chunky fillet steaks sliced into three medallions

  • 1tsp chilli powder of choice

  • 1tsp ground cumin

  • 1tsp sweet paprika

  • ½tsp smoked paprika

  • 1tsp garlic powder

  • 1tsp soft brown sugar

  • Good twist of black pepper

  • Sea salt flakes to taste.

  • Can of butter beans

  • Knob of butter

  • Zest of a lemon

  • 1tsp lemon juice

  • 1tbsp chopped flat leaf parsley

  • 6 stalks asparagus

  • 1tbsp olive oil

  • 10 cherry tomatoes

  • Rocket leaves