Puree of beans with Top (Inside) Round Round Roll

Cut the onion and tomato into segish.

In a pot with boiling water, cook the beans according to container indications.Drain the water from the pot (peel if necessary) and with a maso crush the beans, to form a puree, leaving some whole pieces and beans.Add butter, salt and pepper cream.

In a skillet over high heat, add oil and seal Top (Inside) Round from Ribeye Roll to brown all its faces.

In a low-heat pot, add sugar and heat to form caramel.Passing the Top (Inside) Round Round Roll to the pot, add white wine, thyme, onion and tomato.Cook over high heat for 3 hours, or until the meat is soft and at the spinning, a crystalline liquid comes out.

Trouse and serve immediately accompanied by bean puree.