Filet Nino
- Ready In:
- 28mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 8 beef medallions (you can also use 4 bacon-wrapped pieces of filet mignon, 6-oz each) or 8 beef tenderloin steaks, beef tenderloin tournedos, about 3 ounces each (you can also use 4 bacon-wrapped pieces of filet mignon, 6-oz each)
- seasoned salt & freshly ground black pepper
- 1⁄2 cup butter
- 4 large fresh mushroom caps, quartered
- 8 artichoke hearts, precooked and sliced (frozen or canned)
- 3 garlic cloves, minced
- 1⁄4 - 1⁄2 cup red wine
- chopped fresh parsley
directions
- Salt and pepper meat and pan-saute in butter until half cooked.
- Then add mushrooms, artichokes, garlic and wine and let simmer to desired degree of doneness. Do not overcook.
- Serve 2 medallions (or 1 filet mingnon w/out bacon) per guest, with mushrooms, artichokes and sauce spooned over.
- Garnish with chopped parsley.
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RECIPE SUBMITTED BY
I recently moved to Vancouver from Texas and can't work up here (moved for my husband's job)...so I cook every single day and love it! I think we had 2 months in a row where I didn't repeat any of the dishes. I love trying new things and I love perfecting my favorite dishes.