Serves 6: 6 small purple poivrade artichokes, 650g trimmed beef slices, 4 tablespoons olive oil. Sauce: 1 egg yolk, 2 teaspoons wine vinegar, 1/2 teaspoon Savora mustard, 40 cl extra-virgin olive oil, juice of 1/2 lemon, 2 teaspoons Worcestershire sauce, 2 tablespoons hot milk, salt, pepper.
Wrap the beef in cling film and freeze for 1 hour 30 minutes to firm it up for slicing.
Prepare the sauce by whisking the egg yolk with Savora mustard and vinegar. Gradually incorporate the extra-virgin olive oil to form a mayonnaise, then stir in lemon juice, Worcestershire sauce, hot milk, salt, and pepper.
Slice the chilled beef paper-thin and arrange on 6 plates. Drizzle with olive oil, chill for 5 minutes, then generously spoon over the sauce.
Halve a poivrade artichoke and place one half on each plate. Serve immediately.
Pro tip: Marinate the artichokes in olive oil, salt, and pepper for a few hours beforehand for deeper flavor.
