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1
Place the red beans (rinsed) into a large pan and cover with 5 cups of cold water.
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2
Bring to a boil and simmer for 2 1/2 hours.
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3
Peel the potato, slice and cut into small pieces.
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4
Squeeze the lime juice over the potato and season with salt.
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5
Remove the silver skin from the tenderloin.
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6
Very carefully remove and discard the seeds from the serrano chilis and finely chop them.
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7
Blanch the tomatoes in boiling water for 2 minutes - with a slotted spoon, remove and cool - then peel off skin and discard the seeds.
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8
Wash, dry and finely chop the cilantro.
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9
Cube the meat into 1 inch cubes.
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10
Chop the yolk of the egg into a crumb mixture.
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11
Place a large frypan on high heat and add 1 tablespoon of clarified butter.
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12
One by one drop the cubes of meat into it.
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13
Season generously with salt and black pepper.
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14
Sprinkle 1 tablespoon of the flour over the top of the meat and stir.
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15
Pour the 2 ounces of chili juice from the can onto the meat.
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16
Add the finely chopped peppers.
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17
Stir the simmering beans and add 1 cup of cold water.
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18
Quickly pass the blade of the knife through two of the tomatoes and add to the meat.
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19
Moisten with 1/4 cup of red wine.
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20
Stir the meat once again.
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21
Dry the lime marinated potato strips on a paper towel and add the meat mixture.
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22
Add the peas.
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23
Moisten again with 1 ounce of red wine and reduce the heat to low.
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24
Mash the beans and beat in the butter and season with one teaspoon of chili powder.
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25
Cut the remaining 6 ounces of tomatoes into small pieces and add these to the beans.
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26
Pour the meat onto a serving platter and arrange the beans along the side.
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27
Sprinkle the chopped egg yolk and cilantro over the top and serve.
