Ingredients

• 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
• 1 tbsp olive oil
• ½ lemon
• zest and juice only
• 75g/2¾oz tinned borlotti beans
• drained
• handful fresh parsley
• salt and freshly ground black pepper

Directions

• 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.