Herbed Filet Mignon, Bean, and Arugula Salad

Ingredients

• 1 quart lightly arugula packed
• 1 pound filet mignon steaks thick fat trimmed ()
• 3 tablespoons sage leaves fresh minced
• 2 tablespoons thyme leaves fresh minced
• 1 tablespoon garlic minced
• 2 tablespoons juice of lemon 
• 4 servings lemon wedges 
• 0.8 lb beans such as aztec dried white
• 0.5 cup olive oil extra-virgin
• 2 tablespoons oregano leaves fresh minced
• 0.5 teaspoon pepper 

Equipment

• bowl
• frying pan
• oven
• baking pan
• kitchen thermometer

Directions

1. Sort beans for debris, then rinse. Bring beans and 6 cups water to a boil over high heat in a 5- to 6-quart pan. Cover, boil for 2 minutes, and remove from heat. Beans are ready to cook after soaking for 2 hours, but are more digestible after 4 hours.
2. Drain and rinse beans.
3. Brown meat in 1 teaspoon oil in a 10- to 12-inch frying pan over medium-high heat, turning as needed, about 20 seconds per side. Discard oil.
4. Lift meat to a 9-inch baking pan.
5. Bake in a 350 oven until a thermometer inserted into side of a steak reaches 128, 20 to 25 minutes.
6. Let meat cool, then chill airtight until cold, about 1 hour.
7. Combine sage, thyme, and oregano; set aside 3 tablespoons of the mixture. Thinly slice meat across the grain and place in the 9-inch pan.
8. Mix with 2 tablespoons oil, then sprinkle evenly with remaining herbs, salt, and pepper. Chill airtight at least 30 minutes or up to 4 hours.
9. While meat cooks and cools, bring beans and 2 quarts water to a boil over high heat in a 5- to 6-quart pan. Reduce heat and simmer, covered, for 40 minutes.
10. Add 1 teaspoon salt and 1/2 teaspoon pepper. Simmer until beans are just tender to bite, 30 to 40 minutes.
11. Drain; transfer to a bowl.
12. In a 6- to 8-inch frying pan over medium heat, stir remaining oil and the garlic until garlic is pale golden, about 2 minutes. Stir in reserved herb mixture.
13. Combine with beans.
14. Add lemon juice. If making ahead, chill airtight up to 4 hours.
15. Bring meat (and beans, if chilled) to room temperature. Arrange arugula in a wide bowl. Spoon beans and then beef on top.
16. Garnish with parmesan and serve with lemon wedges to squeeze over salad.