Source: dLife

A very classic Italian steak dinner with cannelloni bean salad.

Servings

0.5 lb fresh plum tomatoes , chopped (about 2 cups)
1 tbsp fresh rosemary , chopped
1 tbsp chopped parsley
2 tbsp balsamic vinegar
2 tsp minced garlic
1 tsp extra virgin olive oil
16 oz Beans, cannellini/white kidney, unsalted, canned , rinsed and drained
0.75 tsp salt , divided
0.75 tsp black pepper , divided
16 oz extra lean beef tenderloin , trimmed (4 (4-ounce) 1-inch thick steaks)
1 cooking spray

1 Mix together tomato, rosemary, parsley, vinegar, garlic, oil, and beans. Season with 1/4 teaspoon of salt and 1/4 teaspoon pepper.
2 Heat a cooking spray coated grill-pan over medium-high heat.
3 Season both sides of steaks with the rest of the salt and pepper. Cook steaks 3 minutes per side or until preferred degree of doneness.
4 Serve steaks over top of bean mixture.

Any white bean such as Great Northern or navy can be used, however cannelloni are the most traditional.