Rinse and trim the Haricots Verts, snapping or cutting off the stem ends; peel and mince the Garlic.
Bring a large pot of water to a rolling boil, add a generous pinch of Sea Salt, and prepare a bowl of ice water for shocking.
Blanch the beans in the boiling water until bright green and just tender, about 2–4 minutes depending on thickness.
Drain the beans and immediately transfer them to the ice water to stop the cooking, then drain and pat dry with a clean towel.
In a large skillet, heat a mixture of Olive Oil and Butter over medium heat until the butter foams and the oil is shimmering.
Add the minced garlic and cook briefly, about 30–60 seconds, stirring constantly so it becomes fragrant but does not brown.
Toss in the blanched beans and sauté for 2–3 minutes until they are heated through and coated in the glossy butter–oil sauce.
Season to taste with Black Pepper and additional sea salt if needed, then transfer to a warm platter and serve immediately.
