Mixed Bean Salad with Marinated Beef Fillet
- For the bean salad
- 8 ounces Shelled fava bean (start with about 26 ounces of pods)
- 8 ounces Romano bean
- 6 ounces thin green Beans (Haricot verts)
- 7 ounces White vinegar
- 3 tablespoons sugar
- 2 tablespoons freshly grated Horseradish
- 1 small Cinnamon stick
- For the marinade
- Juice of 1 Limes
- 1 teaspoon mustard powder
- freshly ground pepper
- 3 tablespoons olive oil
Season the beef with salt and pepper. Heat oil and cook the fillet on all sides until browned. Reduce the heat and cook a further 5 to 6 minutes, turning. Cool.
For the bean salad, cook fava beans in boiling salted water for 3 minutes. Rinse under cold water and remove the solid, gray shell. Rinse beans and haricot verts and cut into thin strips. Blanch separately in boiling salted water for 2 to 3 minutes. Rinse under cold water and drain in a colander.
Boil vinegar with sugar, horseradish, cinnamon and savory. Remove from the heat. Add the fava beans and sliced beans and let stand until lukewarm.
Mix lime juice with mustard powder, salt, pepper and olive oil. Cut beef into thin slices and turn the slices of meat in the marinade. Thread beef onto small wooden skewers. Reserve the marinade.
Rinse the arugula and spin dry. Coarsely chop the arugula. Remove the beans from the vinegar with a skimmer and mix with the arugula. Serve with the beef skewers and drizzle with the reserved marinade.