The protein cooking time listed in this recipe has been updated.
As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
-
230g cannellini beans(cannellini beans, water, salt)
-
10g chicken stock powder(Chicken Stock Powder(Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil), Cornflour)
- 2 Denver steaks
-
2 tbsp sundried tomato paste(Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 40g baby spinach
-
2 tbsp garlic, basil and parsley paste(garlic puree, basil, rapeseed oil, parsley, sea salt, acidity regulator: citric acid)
- 1 pepper
- 1 handful of fresh basil
- 1 courgette
Allergens
None
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 90Kcal | 479Kcal |
| 378kJ | 2004kJ | |
| Fat | 3.5g | 19g |
| of which saturates | 0.8g | 4.5g |
| Carbohydrates | 5g | 28g |
| of which sugars | 1.8g | 9.3g |
| Protein | 9.0g | 48g |
| Salt | 0.64g | 3.4g |
| Fibre | 2.7g | 14g |
Ingredients
Ingredients
-
10g chicken stock powder (use half)(Chicken Stock Powder(Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil), Cornflour)
-
230g cannellini beans (use half)(cannellini beans, water, salt)
- 40g baby spinach (use half)
- 1 pepper (use half)
- 1 Denver steak
- 1 handful of fresh basil (use half)
- 1 courgette (use half)
-
2 tbsp sundried tomato paste (use half)(Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
-
2 tbsp garlic, basil and parsley paste (use half)(garlic puree, basil, rapeseed oil, parsley, sea salt, acidity regulator: citric acid)
Allergens
None
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 94Kcal | 501Kcal |
| 394kJ | 2096kJ | |
| Fat | 4.0g | 21g |
| of which saturates | 0.9g | 4.8g |
| Carbohydrates | 5g | 28g |
| of which sugars | 1.8g | 9.3g |
| Protein | 8.9g | 48g |
| Salt | 0.63g | 3.4g |
| Fibre | 2.7g | 14g |
Ready in 20
High protein
1/3 daily fibre
5 plants
Low sat fat
Speedy Denver Steak with Provençale-style Beans
It's your new speedy weeknight winner. Sizzle bavette steaks from British beef just to your liking, then coat with an aromatic garlic and herb paste. Serve over a bowl of creamy provençale-style borlotti beans, with plenty of veg and fresh basil. Sometimes simple is best.
Cooking Instructions
Cooking Instructions
Before you start
- Pull out 2 large frying pan & a sieve
Get sizzlin'
- Heat a large frying pan with 1/2 tbsp oil on medium-high heat
- Season the steaks with salt and pepper. Once the pan is hot, add the steaks and cook (as a guide: cook for 3-4 mins on each side for medium, or 5-6 mins for well done)
- Quickly seal the edges of the steaks, then remove from the pan. Leave to rest then slice against the grain. Place in small bowl and toss with half the garlic herb paste
Prep & soften the veg
- Meanwhile, dice the pepper into 2cm chunks. Slice the courgette into 1/2cm half-moons
- Heat the other large frying with 1/2 tbsp oil on medium-high heat. Once hot, add the pepper, courgette and remaining garlic herb paste
- Cook for 3-4 mins, until softened
Build the dish
- Drain and rinse the beans
- Add the sundried tomato paste, beans and 150ml water to the veg pan. Add the stock powder and simmer for 2-4 mins, until thickened
- Add the spinach in the final minute of cooking to wilt
Plate up
- Remove the basil leaves from the stalks and roughly chop
- Stir the basil through the beans and season with salt. Serve in bowls and top with the steak
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