Beef Fillet with Artichokes

Method

1. Trim the beef fillet and let it come to room temperature (at least 1 hour).
2. Clean the artichokes: remove outer leaves, cut off the top, trim the stem, and remove the inner choke. For the sautéed artichokes: cut into wedges. For the raw salad: slice very thinly and immediately toss with lemon juice to prevent oxidation.
3. Sautéed artichokes: In a pan, heat olive oil with a garlic clove and parsley stems. Add the artichoke wedges, season with salt and pepper, and cook until golden and tender. Add a splash of white wine and let it evaporate. Set aside.
4. Raw artichoke salad: In a bowl, combine the thin artichoke slices with salt, pepper, a drizzle of olive oil, chopped fennel herb (or mint), and a few raspberries. Mix gently without crushing the berries. Set aside.
5. Cook the fillet: In a hot pan with a drizzle of oil, sear the fillet for 3 minutes on each side.
6. Add a knob of butter (or margarine) to the pan along with a sprig of rosemary and a garlic clove. Tilt the pan and baste the meat with the melting fat for about 30 seconds.
7. Remove the fillet and let it rest on a wire rack for 3 minutes.
8. Slice the fillet against the grain.
9. Plate the sautéed artichokes, place the sliced fillet on top, season with flaky salt and pepper.
10. Add the raw artichoke salad alongside.