| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Home4 | 1 | servings | ||
INGREDIENTS
| 1 | tb | Butter |
| 1 | tb | Olive oil |
| 2 | Sliced garlic cloves | |
| 4 | Filet mignon steaks | |
| Salt and pepper | ||
| 1/2 | c | Red wine |
| 4 | Cooked artichoke hearts – quartered | |
| 3/4 | c | Melted unsalted butter |
| 6 | Baking potatoes – peeled and thinly slice | |
| Salt and pepper |
INSTRUCTIONS
POTATOES ANNA Directions: Filet Mignon - Heat the butter and olive oil in a large saut. pan. Add the garlic and saut. briefly. Season the filets with salt and pepper and add the filets to the pan. Cook over medium heat until well browned and cooked to desired doneness. Turn meat often. Add the red wine and deglaze the pan. Add the artichoke hearts and cook for an additional 2 minutes. 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 minutes until the bottom is golden. Cover and bake at 450 degrees for 15 minutes. Serve the filet mignon on top of a wedge of potatoes. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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