Beef carpaccio, broad beans, oregano & parmesan

Season the tenderloin with salt and pepper, put a small amount of olive oil in a pan and sear the meat on all sides on a really high heat. You want a nice colour on all sides. Now place the meat in the fridge on a plate and allow to cool completely.

Then, bring some water to the boil, add salt and prepare a bowl of icewater. Now pod the beans, blanch them for a couple of seconds, and directly cool in the ice water. Then remove the outer skin and place all the beans in a bowl.

Finely slices the oregano leaves and combine into a dressing with the grated garlic, olive oil, lemon juice. Season to taste with salt and pepper.

To finish the dish, cut the meat into very thin slices, use rolling pin if needed to further flatten. Arrange the slices on a plate, scatter with the broad beans, the dressing a shavings of parmesan.