Fillet of beef with broad beans

100g (3½oz) (scant 1 cup) shelled broad (fava) beans

8 thick slices beef fillet (tenderloin)

plain flour, for dusting

3 tablespoons olive oil

juice of ½ lemon

100ml (3½fl oz) (scant ½ cup) dry white wine

40g (1½oz) speck or other dry-cured smoked ham, cut into strips

salt

Cook the broad beans in a pan of salted boiling water for 5 –10 minutes, until tender, then drain.

Pop the beans out of their skins with a thumb and forefinger. Dust the slices of beef with flour, shaking off the excess.

Heat the oil in a frying pan, add the slices of beef and cook over medium-high heat, turning once, until lightly browned and cooked to your liking.

Sprinkle with the lemon juice and wine and cook for a few minutes until the alcohol has evaporated. Add the broad beans and strips of speck, mix carefully and cook for a further 5 minutes.

Serve immediately.

Preparation time:
20 mins

Cooking time:
25–30 mins

Serves 4