Pan-grilled eye fillet with warm bean and spinach cassoulet

The sodium content will be greatly reduced by draining and rinsing beans, which are usually canned in brine.

Instructions

Sweat the onions and garlic in a pan until soft. Add the wine and allow the alcohol to cook off. Add the beans, stock and tomatoes and simmer gently for 10 minutes.

In another pan, cook the eye fillet to your liking.

Remove the bean mixture from the heat, stir through the spinach and allow it to wilt in the heat of the dish.

Serve garnished with lots of chopped parsley.