b'Grilled Fillet of Beef with Farro, Haricots Verts, Italian Sausage and Red Wine SauceNEAL FRASERServes 8 Red wine sauce (See accompanying recipe.)Farro (See accompanying recipe.)Haricots verts (See accompanying recipe.)Sausage and red onions (See accompanying recipe.)8 fillet steaks, 6 ounces eachSalt and pepper to taste 2 tablespoons Pompeian Extra Light Olive OilFOR THE RED WINE SAUCE:12 ounces red wine12 ounces reduced veal stock or beef stock2 ounces butter, plus 2 teaspoons softened butter if using beef stock (See Chefs Note.)2 teaspoons flour if using beef stock (See Chefs Note.)FOR THE FARRO:1 onion, chopped1 ounce Pompeian Extra Virgin Olive Oil2 cups farro or wheat berries, spelt berries or Kamut 5 cups chicken stockSalt to taste5 ounces Parmesan cheese, gratedFOR THE HARICOTS VERTS:1 pound haricots verts or green beans, cleaned and blanched3 ounces butter3 ounces chicken stockSaltFOR THE SAUSAGE AND RED ONIONS:1 ounce Pompeian Extra Virgin Olive OilV pound Italian sausage, sliced1 red onion, sliced33'