Summary

Ingredients

• 800 g beans, reen
• 200 g onion (s), red
• 300 g cherry tomato (s) on a stick
• 3 teaspoons mustard, medium hot
• 125 ml olive oil
• 4 tablespoon tarragon vinegar
• salt
• 1 pinch (s) sugar
• 3 teaspoons peppercorns, green
• 25 ml olive oil
• 4 slices beef fillet (s) à 160 g
• Black pepper, coarsely crushed
• Fleur de sel

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Instructions

1. Clean the beans, cook in salted boiling water for 10 minutes, rinse and drain well.
2. In the meantime, peel the onions and cut into fine strips. Wash the tomatoes, divide the stick into 4 portions. Drain the green peppercorns and roughly chop them.
3. For the vinaigrette, mix the mustard, 125 ml oil, tarragon vinegar, salt and a pinch of sugar with the cutting stick in a tall, narrow container. Season the vinaigrette with the peppercorns.
4. Season the beef fillets on both sides with black pepper. Heat the remaining oil in a pan. Fry the fillets on each side for 3 - 4 minutes on high heat, remove, wrap in aluminum foil and let rest for 5 minutes.
5. In the meantime, fry the tomatoes all around in the same pan and then place them on a plate. Deglaze the roast set in the pan with 3 tablespoons of water and add the meat juice that has leaked out while resting. Pour the gravy through a sieve into the vinaigrette and stir well.
6. Mix the beans and onions with 3/4 of the vinaigrette, place on 4 plates and sprinkle with a little fleur de sel. Cut the fillets into four slices each and arrange on top of the beans. Place the tomatoes on top, drizzle with the remaining vinaigrette, sprinkle with a little fleur de sel and serve.