Method:

Prep: Heat your oven to 180c,

Using a sharp paring knife make small incisions into the meat and press the sliced garlic slices in the incisions. Season the meat and sear in a hot pan for 2-3min on each side to develop a nice crust, transfer to an oven for 10-12 min, remove and rest to 10min under foil to let the juices settle before slicing.

Make the puree by peeling the artichokes and simmering in milk & butter, once soft, strain and blend to a smooth purée.

Plating and Presentation

The Base: Spoon a generous, smooth mound of the purée onto the centre of a dark plate. Use the back of the spoon to create a slight oval well.

Topside: Slice into two thick slices and place in the well.

The Final Touch: Heat the butter with sage leaves and crushed hazelnuts, spoon over the meat and add a little sea salt.