1 lb beef fillet, trimmed of any visible fat
2 tbsp. olive oil
14 oz green beans
3 1/2 oz small pasta, such as orecchiette
2 red onions, sliced finely
1 large head radicchio
generous 1/4 cup green olives, pitted
scant 1/3 cup shelled hazelnuts, whole
1 tsp Dijon mustard
2 tbsp. white wine vinegar
5 tbsp. olive oil
Preheat the oven to 425. Rub the beef with pepper to taste and Worcestershire sauce. Heat 2 tablespoons of the oil in a small roasting pan over high head, add the beef, and sear on all sides. Transfer the dish to the preheated over and roast for 30 minutes. Remove and let cool.
Bring a large pan of water to a boil, add the beans and cook for 5 minutes, or until just tender. Remove with slotted spoon and refresh the beans under cold running water. Drain and put into a large bowl.
Return the bean cooking water to a boil, add the pasta, and cook for 10 minutes, or until tender. Drain, return to the pan, and toss with remaining oil.
Add the pasta to the beans with the onions, radicchio leaves, olives, and hazelnuts, mix gently and transfer to a serving bowl or dish. Arrange some thinly sliced beef on top.
Whisk the dressing ingredients together in a separate bowl, then pour over the salad and serve at once with extra sliced beef.