Spring Steak Salad

Ingredients

• 2 None beef tenderloin steaks (about 7 oz each), at room temperature
• 1 tsp olive oil
• None None FOR THE SALAD
• 1 None fennel bulb, shaved, reserve leaves to garnish
• 1 None beet, peeled and shaved, reserve any small beet leaves to garnish
• 1 None handful green beans or asparagus, blanched
• 1 cup frozen peas, blanched
• 1 cup frozen fava beans, blanched and peeled
• 1/2 cup flat-leaf parsley leaves
• 1/2 cup mint leaves
• 1 tsp sumac
• None None FOR THE MUSTARD DRESSING
• 6 tbsp olive oil
• 2 tbsp lemon juice
• 2 tsp grainy mustard
• 2 cloves garlic, finely chopped