Pepper minute steaks with vignarola
Australian Gourmet Traveller fast recipe for pepper minute steaks with vignarola.
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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
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