Aromatic crusted fillets with beans, peas and artichokes

Beef slices must be 1.

5 cm high.

Clean both the beans and peas from their pods.

Because the beans have to be deprived of their outer skins, blanch for 2 minutes in boiling salted water, then drain and mash in a bowl filled with cold water; in this way, the removal of their skin is very easy.

In a separate saucepan blanch the peas.

Clean the artichokes, divide them into 4 parts and, if prepared in advance, put them in a bowl of water acidulated with lemon juice.

Before using them to divide the sliced artichokes.

Prepare in a large frying pan with the oil Fund and half finely chopped shallot and add the artichokes.

After a few minutes add the peas and the beans and cooking correcting with a pinch of salt and trying to keep vegetables crisp, preferably without water but add pinwheels often with a wooden spoon.

When cooking vegetables help even with a lid.

Take the slices of Tenderloin and tie with twine to make them keep their form of medallions.

Flour the meat and Brown well in a pan in a very light oil fund correcting even salt and pepper; the slices must be sealed on both sides and also along the edges (for this keep it up using two forks).

Meanwhile, mix the bread crumbs in a small blender and put it aside.

Always with the mixer also chop half a finely chopped shallot and the mixture of herbs.

Merge into the mixer and chop the bacon yet so you get a kind of cream.

Arrange the slices of tenderloin on a baking sheet, remove the twine, polished with Bacon cream and finally sprinkle with the minced crumbs of bread.

Bake the meat at 200 degrees for about 12 minutes.

Serve the fillet along with vegetables.

Note: in the water used to boil the peas, the pods must be added a pinch of salt as it helps to preserve the beautiful green color; for the preparation of risi e bisi is critical to use the stock where there have been boiled pea pods emptied along with some onion and parsley stems.

before using it, the broth is then pureed and sieved; prepared vegetables are very similar to the so-called vignarola; with prepared vegetables you can also Cook eggs and make this a great dish to eat for example in the evening; Obviously, the eggs must be added when vegetables are almost cooked.