Rub the steaks with the olive oil and sprinkle with black pepper on both sides.
Wash the potatoes and cook them in plenty of water for 20-30 minutes, drain the water and let the potatoes cool. Peel and cut across into approx. 4 mm thick slices. Wash the tomatoes for the vegetables, cut them crosswise into slices and core them.
Clean the fresh beans and cut them to the same length. Blanch in lightly salted water for 5 minutes and rinse in cold water. Wash the frisée salad and cut into leaves. Wash the tomatoes and cut them crosswise into slices. Cover the serving bowls with the frisée leaves, place the tomatoes on top and pour the dressing on top in the order of its ingredients.
Melt the butter in a sufficiently large saucepan, add the beans and savory and toss. Keep warm with a low flame.
Fry the bacon in the sunflower oil until it smells fragrant, add the potatoes and fry gently. Place the potatoes and bacon on the edge of the pan and fry the tomato slices for 3 minutes. Take out of the pan with a slotted spoon and distribute on the serving plates.
Put the steaks in the pan and fry al gusto on both sides over high heat, season with salt and place on the serving plates. Deglaze the pan with white wine and pour the sauce over the steaks. Add the beans and drizzle the butter with the savory over it. Garnish with frisée leaves, serve and enjoy.