Prep Time: 4 hours, 30 minutes
Cook Time: 90 minutes
Ingredients:
- 6 slices of beef filet or contrefilet, 1/2 to 3/4 of an inch (1-1.5 cm) thick --
- filet will be more tender, whereas contrefilet will be more flavorful
- 1/3 cup extravirgin olive oil
- 1 clove garlic, minced
- 1 tablespoon parsley, minced
- A hint of freshly ground nutmeg
- 1/2 pound (225 g) dried white beans, soaked over night
- A ladle of bagnet sauce, either red or green (see link to Piemontese sauces) as you prefer
Preparation:
Dust the meat with the minced herbs and the nutmeg, cover it with the oil, and marinate it for several hours. While it's marinating set the beans to cook in abundant lightly salted water; they'll be done when they're tender but not falling apart -- at this point drain them and keep them warm.In the meantime set your grill over fairly hot coals and grill the meat, turning it once and salting it when it's cooked. Arrange the meat on a platter, surround it with the beans, sprinkle the ladle of bagnet sauce over the meat, and serve.
Yield: 6 servings Torino-Style Steaks
