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Ingredients


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 Salt
fresh Cracked black pepper

Grill beef filet with pan roasted artichokes, Castelmagno cheese, honey glazed red wine sauce.

Preparation


Pairing this recipes with the right wine.

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.