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1
Place the beans and water in a medium saucepan.
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2
Bring to a boil, reduce to a simmer and cook, covered, until soft throughout, about 1 hour and 15 minutes.
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3
Remove from the heat.
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4
Fry the bacon in a medium skillet over low heat until golden.
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5
Spoon off excess fat.
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6
Add the onion and saute until lightly golden.
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7
Add the beans with their liquid, 1/2 teaspoon salt and 1/2 teaspoon pepper.
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8
Cook for 2 minutes longer.
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9
The mixture should remain thin and soupy.
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10
Keep warm.
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11
This may be prepared a day or 2 in advance and refrigerated.
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12
Reheat before serving.
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13
To flatten the steaks, coat four 15 x 12-inch sheets of plastic or parchment paper with 1/2 teaspoon of the oil each.
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14
Sandwich each tenderloin, with the grain running vertically, between two sheets (with the oiled side facing the meat).
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15
Flatten each one with the flat side of a heavy cleaver or mallet, using steady even sweeping strokes from the center out as you would roll pie dough, until the steak is a thin oval of about 14 x 10 inches.
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16
It will take about 5 minutes per steak.
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17
Preheat a lightly oiled very large nonstick skillet or cast iron pan.
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18
Peel the paper off the steaks and season all over with salt and pepper.
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19
Sear, one at a time, in the hot pan 30 to 40 seconds per side.
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20
Coat each of two large serving plates (platters would be great) with the warm bean mixture.
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21
Top each with a hot steak.
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22
Prepare the garnish by melting the butter in a small hot skillet over medium-high heat.
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23
Saute the scallions and jalapenos with salt and pepper to taste and the lime juice for 1 minute.
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24
Sprinkle over the steaks.
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25
Serve immediately.
