- 2 T-bone steaks (about 1¼ pounds each), cut 1 inch thick
- 4 strips thinly sliced smoked bacon
- 1 cup fresh fava beans, blanched and peeled, or thawed frozen baby lima beans
- 1½ teaspoons finely chopped fresh sage leaves
- 1½ teaspoons finely chopped fresh rosemary leaves
- 2 cloves garlic, thinly sliced
- 1½ tablespoons butter
- 1 tablespoon olive oil
- 1½ cups dry red wine
- ½ cup beef broth
- Salt and freshly ground black pepper, to taste
- Pat the steaks dry and set aside to come to room temperature. Cook the bacon in a skillet over medium heat until crisp. Drain on paper towels, crumble, and set aside. Discard all but 1 tablespoon of the bacon fat from the pan. Add the beans, sage, and rosemary and stir together.
- Cook the garlic in a small dry skillet until golden and crisp and add to the beans. Set aside.
- Heat a large heavy skillet over medium-high heat. When hot, add 1 tablespoon of the butter and the olive oil. Place the steaks in the skillet and sear until well-crusted on one side, about 3 minutes. Turn and sear the second side for 3 minutes. Turn again and cook 3 minutes more for medium-rare or 4 minutes more for medium. Transfer the steaks to a cutting board. Cover with aluminum foil to keep warm.
- Pour off the cooking oil, return the skillet to the heat, and add the wine. Bring to a boil over high heat and reduce by half, about 5 minutes. Add the broth and reduce 3 minutes more. Meanwhile, warm the beans over medium heat and season with salt and pepper.
- Carve the steaks and arrange the slices in the center of 4 warm plates. Top with a sprinkling of crumbled bacon. Pour the meat juices into the wine sauce and stir in the remaining ½ tablespoon of butter. Spoon the fava beans around the steak and spoon sauce over all.