Grilled Beef Tornedeaux

Ingredients

Preparation

Clean and trim the baby artichokes, boil until tender, and chill on a towel in the refrigerator.

For the sauce: In a small saucepan, reduce the red wine with honey until it reaches a syrupy consistency. Let it cool to room temperature.

Grill the beef filet to medium rare. Sauté artichoke wedges in olive oil until golden. Add Castelmagno cheese chunks and toss.

Plate the artichokes and cheese in the center of a plate. Add the grilled beef filet, season with sea salt and black pepper, and drizzle the red wine glaze around the dish.