Beef Carpaccio

Dressing: Place all the ingredients in a food processor and process until smooth. Season with salt and pepper. 

Push the beans through a bean slicer if you have one or slice thinly lengthways. Cook in boiling salted water until just tender. Drain and refresh in cold water. Pat dry on kitchen towels then toss with the dressing. 

Using a very sharp knife, thinly slice the beef. Place between two pieces of plastic wrap and flatten gently with a rolling pin. Place the slices on large plates and top with a pile of beans. Add a few caperberries and the chervil or parsley, drizzle with dressing and shave over the parmesan.