Brush beef with olive oil and rub lightly with salt and pepper. Sear both sides of beef in a frying pan. Discard the drippings. Add onions to the pan; stir well and cook for 2-3 minutes. Add wine. Remove bone marrow and add to sauce. Add broth, cover and simmer for 5 to 6 hours.

To prepare the beets: Remove the leaves and the end of the beet root, then boil until tender (30-40 minutes). Peel off the skin under cold, running water. Dice beet into 1/8-inch cubes. Toss with vinegar, oil, salt and pepper. Set aside until ready to use.

To prepare the cannellini beans: Drain water and rinse well. Add cold water to four inches above the beans, then simmer, uncovered, with the rosemary twig for 1 hour, removing any foam from the top. Allow beans to cool in their own water.

To make the parsley vinaigrette: Remove stems and any yellow leaves from parsley. Mince parsley with a sharp knife. Combine remaining ingredients with parsley.

When beef is ready, remove the bones and cut each slice into four pieces. Return meat to the saucepan and reduce sauce to less than a cup.

Drain beans and toss with salt, pepper, vinegar and oil. Pile beans into the center of each plate. Add 5 half-teaspoonful dollops of beets spaced equally apart around the edges of the beans.

Place two pieces of beef and a tablespoon of sauce on top of beans in the center of the plate. Drizzle a tablespoon of parsley vinaigrette over the entire plate. Serve immediately.

Serves 4.

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