Peel the garlic. Drain beans, rinse and drain. Puree the beans with garlic, 4 tbsp. olive oil and approx. 3 tbsp. water. Season cream to taste with lemon juice, salt and pepper.
Clean, wash and very well dab dry rocket so that it does not splash when roasted. Clean, wash and cut the radicchio into fine strips.
Peel and finely chop the onion. Roast sesame seeds in a pan without fat. Add onion, remove from heat, deglaze with approx. 3 tbsp. water, vinegar and 2 tbsp. olive oil. Season to taste with salt, pepper and sugar.
Heat sunflower oil in a pan at very high temperature. Fry the rocket in it in 2-3 portions for about 1 minute. Drain on kitchen paper. Cut roast beef slices in half lengthwise, place both halves on a wooden skewer in a wavy shape.
Spread the radicchio in glasses. First add bean cream and then rocket salad. Sprinkle with sesame vinaigrette and arrange with skewers.