Straccetti di Manzo ai Carciofi | Quick Beef Strips

Cut the beef tenderloin across the grain into thin strips approx. 1 cm wide using a sharp knife, and pat dry with paper towels. Drain the artichoke hearts well and cut them into halves or quarters depending on their size. Peel the garlic cloves and cut them into wafer-thin slices. Wash the fresh flat-leaf parsley, shake dry, and finely chop the leaves.

Heat 2 tbsp of olive oil in a large, wide pan over high heat. Add the beef strips in batches and sear over very high heat for only 1 to 1.5 minutes so that they develop an aromatic browned crust on the outside while staying wonderfully juicy and tender pink on the inside. Season lightly with salt and pepper, immediately transfer to a plate, cover, and let rest in a warm place.

Reduce the heat to medium. Add the remaining olive oil (1 tbsp) and 10 g of butter to the same pan. Gently sweat the thin garlic slices in it for approx. 1 minute without letting them brown. Add the drained artichoke hearts and sauté for 2 to 3 minutes until they take on a bit of color.