| 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.
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