Ingredients ?

Beans 250g

White wine vinegar 1.5 tsp

Extra virgin olive oil

Salt

Pepper

Beef tenderloin 500g

Thyme

Olive oil

Small onion (or half of a red-skinned onion) 2 pcs

Fresh spices (fennel ) 1 handful

Dijonmustard French Mustard 1 teaspoon

Jamie's Private Dish Thin Cut Raw Beef with Bean Salad ?

Boil water in a pot, add the beans to the pot and cook for 5 minutes, season the water with a little salt. Remove from the pot and drain

Marinate the beef tenderloin with salt and pepper, then sprinkle some dried thyme and roll the tenderloin to coat it with the seasoning. (If you don't use dried thyme, you can pass fresh thyme in hot water for a few seconds to release the flavor of the thyme, then chop it up and marinate the beef)

Take a pan, heat olive oil in it, add the beef in the sauce to the pan, and saute for 1 minute to let the top of the beef brown a little bit, just to let the flavors of the seasoning release out into the beef, not to cook it

To make the sauce, chop the small onions/red onions in a bowl, add the fresh spices to your liking, add the French mustard, white wine vinegar, and 4 teaspoons of extra virgin olive oil, season with salt and pepper, and whisk to combine.

Add the drained cannellini beans to the sauce, give it a good stir, and set it aside to allow the beans to soak up all of the flavors of the sauce.

Put the beef from the pan for a minute and then set aside for a few minutes. Remove the beef from the pan and leave it for a minute, then slice it thinly, 0.5 cm thick

Stretch the slices with the back of the knife at an angle

These are the slices of beef, which have become thinner and looser in texture

Place two or three slices of the beef on a serving plate and season them with salt and pepper, to taste. Afterwards, place the prepared bean salad on top of the beef, drizzle some more of the dressing from the bowl, garnish with a little parsley as well and drizzle some virgin olive oil.