Medallions of Beef with Bean Salad, Tomatoes and Arugula

Rinse the meat, pat dry and season with salt and pepper. Sear on all sides in hot sunflower oil. Add the broth, the sprigs of thyme and the peeled garlic clove. Cover and cook over low heat about 20 minutes.

Rinse and pluck the arugula. Rinse the tomatoes. Blanch in boiling water, peel and cut into wedges. Rinse and blanch the beans in boiling water for about 8 minutes. Drain, rinse and drain. Cut into small pieces. Saute the tomatoes in hot olive oil. Remove from the heat and add the balsamic vinegar. Season with salt and pepper.