Fillet steak with artichokes

• 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!

Discover it MERCUREY

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

Tasting tip

Discover the aromas of MERCUREY