lamb fillet with flageolet beans – serves 4

2 tbsp finely chopped sage
2 tbsp finely chopped thyme
5-6 garlic cloves, finely chopped
olive oil
4 lamb fillets
For the beans
2 x 400g canned flageolet beans, drained and rinsed
2 red onions, finely chopped
4 garlic cloves, chopped
4 thyme sprigs
1 punnet of cherry tomatoes, quartered
2 tbsp chopped flat leaf parsley
2 tbsp olive oil
splash of balsamic vinegar
good squeeze of lemon juice
freshly ground black pepper
For the red wine sauce
2 tbsp balsamic vinegar
250 ml red wine
knob of butter
1 tbsp of flour

Pound the sage, thyme, garlic and olive oil to a thick paste, using a pestle and mortar. Smear this over the lamb fillets and leave for 30 minutes

Put the beans, red onion, garlic, thyme, tomatoes and parsley in a pan with the olive oil. Place over medium heat and simmer for 3-4 minutes, stirring, to heat through. Add a splash of balsamic vinegar and a squeeze of lemon juice. Season with salt and freshly ground black pepper. Set aside and keep warm.

For the lamb heat a heavy-based frying pan over medium-high heat until hot. Add the lamb and sear for two minutes on each side. Transfer to a warm plate.

Reduce the heat to medium. Add balsamic vinegar and red wine to the pan. Sizzle for a few seconds, scraping up any sediment from the pan. Season with salt and pepper. Thicken with beurre manie (knob of butter mixed with plain flour)

To serve, spoon the bean mixture onto warm serving plates.

Slice the lamb thickly and place on top and drizzle the wine sauce around the beans