400 gmpodded baby broad beans (about 800gm unpodded)60 ml(¼ cup) olive oil150 gmflat pancetta, cut into lardons1onion, thinly sliced2garlic cloves, thinly sliced100 mlchicken stock8char-grilled artichoke hearts (see note)350 gmfrozen peas, defrosted30 gmbutter, coarsely chopped12beef fillet minute steaks (about 50gm each), at room temperature ½ cup(loosely packed) mint, coarsely torn
Blanch broad beans in boiling salted water until bright green and tender (1-2 minutes), refresh and set aside.
Heat half the oil in a deep frying pan, add pancetta and stir occasionally until fat starts to soften (2-3 minutes). Add onion and garlic and stir occasionally until tender (2-3 minutes). Add chicken stock, artichokes, peas and broad beans and cook until bright green (3-4 minutes). Add half the butter, season to taste, set aside and keep warm.
Meanwhile, heat half the remaining oil in a large frying pan over high heat. Season half the steaks liberally and with plenty of freshly ground black pepper to taste and cook until browned (1-2 minutes), turn, add half the remaining butter and cook until cooked to your liking (1 minute for medium). Repeat with remaining oil, steaks and butter. Serve hot with vignarola, scattered with mint.
Note Char-grilled artichoke hearts are available from select delicatessens and supermarkets.
This recipe is from the September 2011 issue of Australian Gourmet Traveller.