La Concha Beef Tips

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