Serve these steaks with the Parmigiano-Reggiano cheese potatoes. See the recipe here.
Season the steaks. Heat 2 tablespoons of light olive oil in a frying pan over a high heat and add 1 tablespoon of butter.
When the butter starts foaming, add the fillet steaks and cook for 3 minutes on each side for rare, 5 minutes for medium.
When cooked and nicely browned, remove the steaks to a warm plate and cover with foil.
Pour off any fat from the pan, add the chopped shallots and cook for 1 minute. Add the balsamic vinegar and allow to boil rapidly.
Add the meat stock, boil and then stir in the remaining tablespoon of butter. Season with salt and pepper.
Meanwhile, heat another frying pan over a high heat with the remaining tablespoon of olive oil, add the artichoke hearts,
Parma ham and garlic and sauté for 2–3 minutes until lightly browned. Season with black pepper and add the parsley.
To serve, place the steaks on warm plates, spoon some of the artichoke and Parma Ham mixture on top of each steak and surround with a little sauce.
Served with a Red Bourgogne like Mercurey, Savigny-les-Beaune, or Irancy.
4 x 150g fillet steaks
Salt and freshly ground black pepper
3 tablespoons light olive oil
2 tablespoons butter
1 tablespoon finely chopped shallots
4 tablespoons balsamic vinegar
4 tablespoons brown meat stock
150g cooked artichoke hearts, cut into halves
75g Parma ham, cut into 2cm strips
1 teaspoon chopped garlic
1 tablespoon fresh parsley, chopped