Fillet steak with artichokes

Fillet steak with artichokes, and Parma Ham
  • 1

    Serve these steaks with the Parmigiano-Reggiano cheese potatoes. See the recipe here.

  • 2

    Season the steaks. Heat 2 tablespoons of light olive oil in a frying pan over a high heat and add 1 tablespoon of butter.

  • 3

    When the butter starts foaming, add the fillet steaks and cook for 3 minutes on each side for rare, 5 minutes for medium.

  • 4

    When cooked and nicely browned, remove the steaks to a warm plate and cover with foil.

  • 5

    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.

  • 6

    Add the meat stock, boil and then stir in the remaining tablespoon of butter. Season with salt and pepper.

  • 7

    Meanwhile, heat another frying pan over a high heat with the remaining tablespoon of olive oil, add the artichoke hearts,

  • 8

    Parma ham and garlic and sauté for 2–3 minutes until lightly browned. Season with black pepper and add the parsley.

  • 9

    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.

  • It’s ready!

The perfect



Discover it MERCUREY

Served with a Red Bourgogne like Mercurey, Savigny-les-Beaune, or Irancy. 

Tasting tip

Discover the aromas of MERCUREY

  • Serves4 people
  • Preparation time15 min


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