Steps

1. Marinate white beans overnight with garlic and rosemary, then boil.
   🕒 00:45
2. Heat Olive Oil (to taste) in a frying pan and sauté Onion (1/2), finely minced, until sweet.
   🕒 01:37
3. Add White Wine (100cc) to the sautéed onions and cook off the alcohol.
   🕒 03:13
4. Once the alcohol has evaporated, add Diced Tomatoes (1 can). Use a little water to rinse out any remaining tomato from the can and add it to the pan.
   🕒 03:23
5. Stir in the tomatoes, add Salt (to taste), Dried Oregano (1 tbsp), and Rosemary sprigs (2), and simmer.
   🕒 03:42
6. Add the boiled White Beans (to taste) to the simmering stew. Adjust consistency with the bean cooking liquid and continue to simmer.
   🕒 04:15
7. Season the beef loin steaks with Salt and Pepper (to taste).
   🕒 04:40
8. Heat Olive Oil (to taste) in a warmed frying pan and sear the Beef Loin Steaks (2 pieces) seasoned with salt and pepper.
   🕒 05:44
9. Once the steaks have browned, add them to the white bean and tomato stew.
   🕒 06:40
10. To utilize the flavorful drippings left in the pan from searing the meat, deglaze with a small amount of the bean stew liquid, scrape up any browned bits, and add to the sauce.
    🕒 06:53
11. The meat is almost cooked, so gently warm it with the sauce.
    🕒 07:17
12. Plate the dish and garnish with chopped Parsley (to taste) for color before serving.
    🕒 07:24