Beef tenderloin, globe artichoke, and Idiazabal cheese sauce

Ingredients

• 4 portions of veal tenderloin (approximately 200g each)
• 12 small globe artichokes
• 150 g of Idiazabal cheese
• 200 ml of heavy cream
• 2 tablespoons of flour
• extra virgin olive oil
• salt
• black pepper

Fill a saucepan with water, add 2 tablespoons of flour and a pinch of salt, then bring to a boil.

Prepare the globe artichokes: without hesitation, remove the first few leaves – this is the key to preventing the outer leaves from leaving a bitter taste. Peel the stems without cutting them, until they are thin, then cut off the tip of each artichoke. Follow this order, otherwise the artichokes will quickly turn brown. Place them in boiling water and cook for about 20 minutes. Turn off the heat and let them cool in the water. Then remove them, cut them in half lengthwise, and set aside.

In a saucepan, heat the cream over low heat. Crumble the Idiazabal cheese and add it. Mix well and cook until melted, about 2 minutes. Turn off the heat and set aside.

Heat a large, flat griddle or frying pan over high heat. Place the veal slices on the hot surface, season with salt and pepper, and drizzle with a small amount of oil. Sear for about 3 minutes on each side, then cook for another 3 minutes, and adjust the seasoning as needed.

Transfer the slices to a serving dish. Without turning off the heat, pour the Idiazabal sauce into the pan and let it simmer for 2 minutes to thicken. Add the artichoke hearts to warm them through.

Arrange: place a slice of veal on each plate, arrange the globe artichokes around, and generously cover with sauce.