Sliced T-bone with rosemary cannellini and chicory

Ingredients

For 1 serving

• T-bone steak150 g
• Cooked cannellini beans120 g
• Chicory greens200 g
• Rosemary2 g
• Garlic2 cloves
• Chili pepper0.3
• Extra virgin olive oil12 g
• Saltto taste
• Black pepperto taste

In season: October – April

Method

1. Bring a pan of salted water to the boil; wash the chicory, remove the tough base and cut it into pieces; boil it for 8 minutes, until the stalks are tender, then drain and squeeze lightly.
2. In a frying pan heat half the oil over medium heat with one crushed garlic clove and the chilli for 1 minute, add the chicory and sauté for 3 minutes; season with salt.
3. Meanwhile in a small pan heat the remaining oil over low heat with the other garlic clove and the rosemary, add the rinsed cannellini beans and warm them for 5 minutes, until hot and fragrant; season with salt.
4. Heat a grill pan over high heat until very hot and cook the steak for 4 minutes per side, without piercing it, until it has a dark crust and is still rare in the centre.
5. Rest it for 5 minutes, slice and serve with the beans and chicory, seasoned with salt and pepper.