Ingredients
- 1 Tbsp. Butter
- 1 Tbsp. Extra virgin olive oil
- 2 x Sliced garlic cloves
- 4 x Filet mignon steaks Salt and pepper
- 1/2 c. Red wine
- 4 x Cooked artichoke hearts - quartered
- 3/4 c. Melted unsalted butter
- 6 x Baking potatoes - peeled and thinly slice Salt and pepper
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Filet Mignon Lili
Servings: 1
Directions
- Directions: Filet Mignon - Heat the butter and extra virgin olive oil in a large saute/fry pan. Add in the garlic and saute/fry briefly. Season the filets with salt and pepper and add in the filets to the pan. Cook over medium heat till well browned and cooked to desired doneness. Turn meat often. Add in the red wine and deglaze the pan. Add in the artichoke hearts and cook for an additional 2 min.
- Potatoes Anna - Brush an oven proof skillet with butter to coat. Arrange the sliced potatoes in overlapping circles, brushing each layer with butter. Season with salt and pepper between layers. Place the pan over medium heat on top of the stove for about 10 min till the bottom is golden brown. Cover and bake at 450 degrees for 15 min. Serve the filet mignon on top of a wedge of potatoes.
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