Grilled Fillet Steak with Creamy White beans and Leeks

This may not have been my favorite meal ever, but I did discover that steak tastes pretty good medium rare. I'm glad I tied it. The kids loved it.

2 leeks, washed, trimmed and finely sliced
a small bunch of fresh thyme, leaves picked
1 garlic cloves, peeled and finely chopped
olive oil
a knob of butter
a cup of white wine
one can white lima beans, drained and rinsed
a small handful of freshly picked parsley leaves, finely chopped
1 Tablespoon heavy cream
olive oil
sea salt and ground black pepper
2 well-marbled fillet steaks 1-1 1/2 inches thick
1 lemon

Sweat the leeks, thyme and garlic with a splash of olive oil and the butter in a heavy-bottomed saucepan on a low heat for 20 minutes until they are soft and sweet. Turn up the heat and add the white wine. Let the wine come to the boil, then add the beans and a splash of water, so that the beans are almost covered. Allow to simmer gently for 5 to 10 minutes until the beans are creamy. Add the parsley, cream and olive oil and taste for seasoning.

Heat a griddle pan until white-hot, season your steaks and pat with olive oil. Grill 4-5 minutes on each side until medium-rare. Remove from grill on to a dish and rest for 5 minutes. Squeeze over some lemon juice and drizzle over some olive oil. Carve steaks into thick slices. Serve over the beans.