Pour the peeled onions, carrots, artichokes and garlic with water. Bring to a boil, salt and pepper. Boil vegetable broth, strain. Rub the lamb fillet with salt and pepper, fry in a hot dry frying pan, 5 minutes. Peel shallots, cut in half and caramelize. Pour the broth into a plate, put the shallots, chopped carrots, peeled asparagus and lamb fillet medallions. Garnish with olive oil and watercress.