Pepper minute steaks with vignarola | Gourmet Traveller

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