Name: Pepper minute steaks with vignarola
Yield: 4
Ingredients: 400 gm podded baby broad beans (about 800gm unpodded); 60 ml (¼ cup) olive oil; 150 gm flat pancetta, cut into lardons; 1 onion, thinly sliced; 2 garlic cloves, thinly sliced; 100 ml chicken stock; 8 char-grilled artichoke hearts (see note); 350 gm frozen peas, defrosted; 30 gm butter, coarsely chopped; 12 beef fillet minute steaks (about 50gm each), at room temperature; ½ cup (loosely packed) mint, coarsely torn

Italy’s vignarola, a beautiful mixture of spring vegetables and pancetta, makes a great accompaniment to peppery minute steaks.

Ingredients

400 gm podded baby broad beans (about 800gm unpodded)

60 ml (¼ cup) olive oil

150 gm flat pancetta, cut into lardons

1 onion, thinly sliced

2 garlic cloves, thinly sliced

100 ml chicken stock

8 char-grilled artichoke hearts (see note)

350 gm frozen peas, defrosted

30 gm butter, coarsely chopped

12 beef fillet minute steaks (about 50gm each), at room temperature

½ cup (loosely packed) mint, coarsely torn

Method

Main

1.Blanch broad beans in boiling salted water until bright green and tender (1-2 minutes), refresh and set aside.

2.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.

3.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.