Gino's seared beef with artichokes, chilli and walnuts

Gino, who has a home in Sardinia, is here to praise the Italian diet with dish made from ingredients proven to help us live a healthier, longer life.

Gino says: Sardinia is famous for its beef, particularly that of the bue rosso (red cow), which grazes the pastures of the volcanic Montiferru area in central-western Sardinia and is considered by many to provide the finest beef in Italy.

For this recipe I have taken the themes of a traditional Sardinian beef salad and have added artichokes and walnuts – which really complement the juicy slices of warm beef fillet – fresh chilli to provide a little extra kick.

Serves: 2

Ingredients

400g fillet of beef (room temperature)8 tbsp extra virgin olive oil280g chargrilled artichoke hearts in oil, drained and quartered1 fresh, medium-hot red chilli, deseeded and finely chopped4 tbsp balsamic glaze100g crispy mixed salad leaves80g walnut halves, roughly choppedSalt

Method

• Preheat a large frying pan over a medium heat. Rub the beef all over with half the oil and season with salt.

• When the pan is very hot, lay the beef in the pan and brown on all sides, including the ends. Remove the beef from the pan and leave to rest on a board. Cover with foil to keep warm.

• Add the artichokes and chilli to the pan. Combine 60ml hot water and half the balsamic glaze and pour the mixture over the artichokes. Stir, bring to a simmer and set aside.

• Carve the beef into slices about 5mm thick and arrange on a large serving platter. Spoon over the warm artichokes, chilli and liquid and arrange the salad leaves and walnuts on top. Drizzle over the remaining oil and balsamic glaze and sprinkle with a little salt.