PORK FILLET MEDALLIONS WITH ASPARAGUS TIPS, ARTICHOKE SAUCE, CONFIT TOMATOES AND GENOESE PESTO

Salt and lightly flour the fillet. Cook in a pan with butter until the fillet is pink inside. Leave to rest for a few minutes on parchment paper and slice into three equal parts. Separately, sauté the asparagus tips in butter. Place the fillet on a dish, leaving space to add the artichoke sauce, the Mini Red and Mini Yellow tomatoes, and the fresh Genoese pesto. Garnish with the asparagus tips.