Beef steak with rosemary and bean puree

700 g fillet of beef

6 olives b / c

2 banks canned white beans

2 cloves garlic

1/3 cup chicken broth

2 tablespoons olive oil

1 tablespoons tomato paste

1/4 cup dry white wine

1.5 tsp chopped fresh rosemary

black pepper, salt

Divide the meat into 4 steaks, rub them? tsp and pepper? tsp salt.

Heat the 1 tablespoon oil in a frying pan, put the steaks and fry 5-9 minutes on high heat, during which time 1 time to turn.

Garlic is clean, pass it through the press, mix with 1/3 tsp salt, beans, 1 tablespoon oil and broth, stir until smooth.

Steaks on plates to shift.

In a frying pan, where the grilled steaks put tomato paste, add 1 tsp rosemary and fry half a minute over medium heat, pour in the wine, stirring quickly bring to a boil, put in half a minute mashed beans and olives cut into rings (half), stir and fry for 3 minutes.

Remove sauce from heat, add pepper and salt.

Served beef steak with rosemary and bean puree thus: steak garnished puree and sprinkle with remaining olives and rosemary.