Bistecca with Beans

For the bistecca with beans, soak the beans in water overnight, drain the next day. Finely dice the shallots and garlic. Sauté both in a little olive oil and add the beans. Pour in tomato sauce and veal jus and mix in the chili peppers.

Bring to the boil once, season with sea salt as well as pepper and cook covered at moderate heat for at least 1 1/2 hours. Meanwhile, add more liquid as needed. Season the steaks with ground pepper. Sear in hot oil on both sides for 4-5 minutes, season with salt and then place in a preheated oven at 100°C for another 7-10 minutes (depending on the desired degree of cooking).

Meanwhile, briefly scald the tomatoes, peel, seed and cut into small cubes. Stir the meat juices left in the pan with the tomatoes into the beans and sprinkle with the parsley. Season again to taste. Serve the finished steaks with the beans on warmed plates.

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