Let the butcher prepare the rump steaks, cut the tendon several times.
Clean the beans, cook in boiling water until al dente, cool in ice water (blanch) and place ready to dry.
Boil the potatoes, peel them and heat them in a pan with finely chopped parsley and butter. Season the potatoes with salt, pepper and nutmeg.
For the beans cut the bacon into cubes, peel the garlic, sprinkle with salt and cut finely. Sweat the bacon and garlic, add the beans and season with salt, pepper and some chilli.
Put the dry spotted steaks in a hot pan without seasoning, press lightly and fry. Reduce the temperature immediately. Add a half clove of garlic and some thyme to the steaks.
Leave the steaks to simmer for about 5 minutes with the lid on to form the gravy.
Arrange the steaks on warm plates, add the beans and potatoes. Reduce the gravy to taste and add to the meat.