Proceedings

First blanch the broad beans for 5 minutes in salted water. Then sauté in a pan with a knob of butter, finely chopped shallot and flaked thyme. Once the shallots have browned, add the blanched fava beans, season with salt and pepper and sauté for 5 minutes. Add the fresh cream and cook for another 2 to 3 minutes. Remove from heat, blend with a blender and strain through a fine-mesh strainer.

Meanwhile, heat a little oil in a frying pan and brown the slices for 2 minutes per side. Afterwards, raise the flame and deglaze with white wine. Serve the loin accompanied by the creamed fava beans and a few peeled fava beans kept aside.