Preheat the oven to 400 degree F. In a large saucepan
the bacon until crispy, about 6 to 8 minutes. Add the onions. Season with salt and pepper. Saute for 3 to 4 minutes. Add the celery, tomatoes
and garlic. Season with salt and pepper. Add the ham hocks and confit
. Stir in the beans and stock. Bring the liquid to a boil and reduce to a simmer
. Cook until the beans are tender, about 2 to 2 1/2 hours. In a hot saute pan, sear the foie gras for 1 minute. Remove from the heat and turn into the bean mixture, including the foie gras
fat. Mix thoroughly. Stir in the green onions. Season the steaks with a olive oil, salt and pepper. In a hot saute pan, sear
the steaks for 3 minutes on each side. Remove and cool completely. Smear each steak completely with the mustard. In a small mixing bowl, season the bread crumbs with Essence. Add the olive oil
and mix. Dredge
the steaks in the seasoned bread crumbs, coating all sides completely. Place the steaks on a parchment or waxed paper-lined baking sheet. Roast
the steaks for 15 minutes or until the steaks are medium rare.
To serve, spoon the bean mixture in the center of the plate. Lay the steaks on top of the beans and serve with fried parsnips.