Herb-crusted beef with borlotti bean salad
For the herb-crusted beef
- 1 x 100g/3½oz beef fillet
- 1 tbsp olive oil
- salt and freshly ground black pepper
- 1 tbsp chopped fresh chervil
- 1 tbsp chopped fresh parsley
- 50g/1½oz fresh breadcrumbs
For the borlotti bean salad
Preheat the oven to 200C/400F/Gas 6.
For the herb-crusted beef, rub the beef with a little of the oil and season well with salt and freshly ground black pepper.
Place the herbs and breadcrumbs into a bowl and mix well, then coat the beef in the breadcrumb mixture.
Heat the remaining oil in an ovenproof frying pan and fry the beef for 3-4 minutes on each side.
Transfer the pan to the oven and cook for 4-5 minutes, or until golden-brown and cooked to your liking. Remove from the oven and allow to rest.
For the borlotti bean salad, place the oil and lemon zest and juice into a bowl and mix well. Add the beans and parsley, mix well and season with salt and freshly ground black pepper.
To serve, place the herb-crusted beef onto a plate with the salad alongside.