La sabana with refried beans and mule-drivers’ sauce

AT A GLANCE

  • Serves 6 people

  • 6 (120gm each) beef fillet steaks
  • 2 tbsp vegetable oil
  •  
  • Refried beans
  • 250 gm dried red kidney beans
  • ½ cup lard
  • 1 small onion, finely chopped
  •  
  • Mule-drivers’ sauce
  • 1 long red chilli, finely chopped
  • 1 long green chilli, finely chopped
  • 1 tbsp lime juice
01   For refried beans, combine beans, 1 tbsp lard and half the onion in a large saucepan and cover with cold water. Bring to the boil, reduce heat to medium and simmer for 1½ hours or until beans are tender, then season to taste with sea salt. Remove from heat and stand for 30 minutes to cool slightly. Heat remaining lard in a heavy-based frying pan over medium-high heat, add remaining onion and cook for 5 minutes or until soft. Drain beans and add to pan, then, using a fork, mash to a coarse paste. Cook beans, stirring occasionally, for 3-4 minutes or until mixture becomes a thick paste and season to taste with sea salt and freshly ground black pepper.
02   For mule-drivers’ sauce, combine ingredients in a bowl, season to taste with sea salt and set aside.
03   Place a piece of steak between 2 pieces of Go-between (see note) or into a clean plastic bag and, using a meat mallet, pound to 2mm thick. Remove Go-between and repeat with remaining steaks.
04   Heat oil in a large heavy-based frying pan over high heat. Sear steaks for 1-2 minutes each side and season to taste. Serve immediately with refried beans, drizzled with mule-drivers’ sauce.
Note Go-between is sturdy, heat-resistant plastic available from supermarkets.

Recipe:

RODNEY DUNN

Photography:

CHRIS CHEN

Styling:

MICHELE FINATO

View Full Site