1. For the Béarnaise dip: Using a hand mixer, beat the crème fraîche with the egg yolk and the rest of the ingredients for 1 min. Season to taste, cover and refrigerate until serving.
2. Heat a grill pan nice and hot. Cut the tenderloin into 8 equally thick medallions and press them slightly flat. Cut the ham into 8 strips and place a strip around the edge of each steak. Season with salt and pepper and grill the steaks for approx. 8-10 min. until cooked through.
3. For the edamame and bean salad: Combine all the ingredients for the bean salad except for the lettuce leaves. Season to taste and arrange the edamame and bean salad on a bed of baby lettuce leaves.
4. Serve the warm tenderloin medallions with edamame and bean salad, Béarnaise dip, warm grilled bread and lemon.
Instead of barbecuing the tenderloin medallions, you can use a grill pan or an ordinary frying pan – the cooking times are about the same. If you use an ordinary frying pan, you can cook them in browned butter over a medium-high heat.