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1
Pat the steaks dry and set aside to come to room temperature.
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2
Cook the bacon in a skillet over medium heat until crisp.
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3
Drain on paper towels, crumble, and set aside.
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4
Discard all but 1 tablespoon of the bacon fat from the pan.
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5
Add the beans, sage, and rosemary and stir together.
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6
Cook the garlic in a small dry skillet until golden and crisp and add to the beans.
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7
Set aside.
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8
Heat a large heavy skillet over medium-high heat.
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9
When hot, add 1 tablespoon of the butter and the olive oil.
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10
Place the steaks in the skillet and sear until well-crusted on one side, about 3 minutes.
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11
Turn and sear the second side for 3 minutes.
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12
Turn again and cook 3 minutes more for medium-rare or 4 minutes more for medium.
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13
Transfer the steaks to a cutting board.
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14
Cover with aluminum foil to keep warm.
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15
Pour off the cooking oil, return the skillet to the heat, and add the wine.
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16
Bring to a boil over high heat and reduce by half, about 5 minutes.
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17
Add the broth and reduce 3 minutes more.
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18
Meanwhile, warm the beans over medium heat and season with salt and pepper.
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19
Carve the steaks and arrange the slices in the center of 4 warm plates.
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20
Top with a sprinkling of crumbled bacon.
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21
Pour the meat juices into the wine sauce and stir in the remaining 1/2 tablespoon of butter.
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22
Spoon the fava beans around the steak and spoon sauce over all.
