Preheat the oven to 200°C/400°F/Gas 6. Place one tablespoon of the olive oil in a shallow non-metallic dish. Add the rosemary and most of the thyme, then season generously with black pepper. Add the minute steaks, turning to coat, then either use immediately (or cover with clingfilm and chill for up to 24 hours – although best to allow them to come back to room temperature before cooking).
Heat a heavy-based frying pan until smoking hot. Add the minute steaks and cook for 1½ minutes on each side until well sealed. Remove from the heat and leave to rest in a warm place for about 5 minutes.
Meanwhile, place another two tablespoons of olive oil and half of the butter in a heavy-based pan. Add the onion and garlic and cook over a gentle heat for about 10 minutes until well softened but not coloured, stirring occasionally. Stir in the cannellini beans and cook for another few minutes until heated through.
To sauté the cabbage, heat a wok or large frying pan and add the remaining olive oil and butter. Tip in the cabbage with the rest of the thyme and sauté for 1-2 minutes until softened but not coloured. Pour in a couple of tablespoons of the stock, season generously and allow to cook for another few minutes until almost all of the liquid has evaporated, stirring.
Stir the rest of the stock into the bean mixture and then mash to a rough purée using a potato masher or fork. Fold in the parsley and chives, then season to taste. Divide the bean purée among the warmed serving plates and arrange the rested minute steaks on top, drizzling over any juices from the pan. Add a mound of cabbage to each one to serve.