4 ounces beef filet
3 each of baby artichokes
1 ounce of Castelmagno Cheese
1 fluid ounce of Olive oil
1/2 cup of red wine
2 teaspoon of honey
sea Saltz
fresh Cracked black pepper
Clean and trim the baby artichokes; boiled them in water until tender, strain out of the water and chilled over a clean paper towel in the refrigerator.
Prepare the red wine sauce by putting the wine in a sauce pan add the honey and reduce until syrupy consistency let it on the side to chiil to room temperature.
Grill the beef filet to a medium rare temperature, cut into wedges the baby artichokes and sauteed them in hot skillet with a touch of olive oil,
until gold color let them rest and add the chunks of Castelmagno cheese, tossed and arrange it in the middle of a dinner plate; place the grill filet next to it season with sea salt and fresh cracked black pepper,
drizzled the room temperature chilled red wine sauce around, serve.