Beef fillet and bean salad with pepper vinaigrette

Ingredients for 4 servings:

• 800 g green beans
• 200 g onion(s), red
• 300 g cherry tomatoes on the stem
• 3 tsp mustard, medium hot
• 125 ml olive oil
• 4 tbsp tarragon vinegar
• n. B. Salt
• 1 pinch(s) of sugar
• 3 tsp peppercorns, green
• 25 ml olive oil
• 4 slices of beef fillet (160 g each)
• Black pepper, coarsely crushed
• Fleur de Sel

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

Trim the beans, cook in boiling salted water for 10 minutes, rinse, and drain well. Meanwhile, peel the onions and finely slice them. Wash the tomatoes, divide them into 4 portions at the stem. Drain the green peppercorns and roughly chop them. For the vinaigrette, mix the mustard, 125 ml oil, tarragon vinegar, salt, and 1 pinch of sugar in a tall, narrow bowl with a fork until smooth. Season the vinaigrette with the peppercorns. Season the beef fillets with black pepper on both sides. Heat the remaining oil in a pan. Fry the fillets over high heat for 3-4 minutes on each side, remove, wrap in aluminum foil, and let rest for 5 minutes. Meanwhile, sear the tomatoes in the same pan until crisp on all sides, then place on a plate. Deglaze the pan with 3 tablespoons of water and add any juices that have released during the resting process. Pour the gravy through a sieve into the vinaigrette and mix well. Toss the beans and onions with 3/4 of the vinaigrette, place on 4 plates, and sprinkle with fleur de sel. Cut the fillets into four slices each and arrange them on top of the beans. Place the tomatoes on top, drizzle with the remaining vinaigrette, sprinkle with fleur de sel, and serve.