Ingredients

• 3 tbsp extra virgin olive oil
• 50g/2oz bread
• crusts removed
• cut into cubes
• 3 sprigs fresh rosemary
• 2 x 150g/5½oz beef fillet
• 2 slices white bread
• torn into pieces
• 4 tbsp milk
• 2 garlic cloves
• 1 lemon
• juice and zest only
• 50g/2oz walnuts
• 150ml/5½fl oz extra virgin olive oil
• salt and freshly ground black pepper
• 150g/5½oz radicchio leaves
• 50g/2oz walnuts
• 100g/3½oz French beans
• cooked
• 100g/3½oz broad beans
• blanched and peeled
• 1 tsp chopped fresh flatleaf parsley
• 2 tbsp olive oil
• 15g/1oz parmesan shavings

Directions

• Preheat the oven to 220C/425F/Gas 7.
• Heat a frying pan until hot then add the olive oil
• cubed bread and rosemary and fry until just golden.
• Transfer the croutons onto a baking tray and place in the oven to bake for five minutes
• until crisp.
• Meanwhile
• place a frying pan onto the heat and
• when hot
• add a little oil and the beef fillets. Fry on each side for two minutes then place in the oven for five minutes
• or until cooked to your liking. Remove and allow to rest.
• To make the dressing
• place the bread and the milk into a food processor and allow to soak together.
• Add the garlic
• lemon juice and zest and walnuts and blend to a paste.
• Add the olive oil and season
• to taste
• with salt and freshly ground black pepper.
• To serve
• place the radicchio
• walnuts
• French beans and broad beans into a bowl and drizzle with the dressing.
• Add the parsley and the croutons and mix well.
• Divide the salad between two plates
• drizzle with olive oil and top with shaved parmesan. Serve with the beef fillet alongside.