Clean and cook the green beans until al dente and mix with Béarnaise.
Arrange a few beans on a slice of carpaccio and roll up.
Cut the ciabatta into equal slices, pour a drizzle of olive oil and grill until crispy.
Cut the shallots into thin slices and sauté them briefly in the rest of the olive oil.
Place a carpaccio roll on a slice of ciabatta. Finish with some shallot and a tarragon leaf.