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Minced Filet on Artichoke Hearts

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Serves | Prep Time | Cook Time


20oz Filet Mignon
(2) Large Artichokes
3-4 raisins
1 Cup Pinot Grigio or other white wine
1/2 Cup Vodka
1/2 Cup Brown Sugar
2 Garlic Cloves
1/4 Cup Fresh Sage Leaves
1 teaspoon Kosher salt

Make marinade of the ingredients

Take two 10oz Filet Mignon steakes and cube them into about one inch by one inch cubes

Marinade these cubes in the refrigerator (in marinade of above ingredients) for about 5 hours

Bring water to a boil

Add two tablespoons lemon juice and two cloves garlic

Drop in two large artichokes

Boil for about 50 minutes, until the stalks are tender and the leaves peel away easily

Preheat oven to broil

When you remove the Filet cubes from the marinade, pour all but four teaspoons of the liquid in a sauce pan

Add about 3 ounces of Shitake mushroom

Add about 4 ounces of Oyster mushroom

Simmer for about twenty minutes

Take filet cubes and mince in food processor with 1 Tablespoon brown sugar

Remove leaves from artichoke, and cut stalk off of hearts

Spoon mound of minced filet on artichoke heart

Add 3-4 raisins (optional)

Broil hearts and filet for 7 minutes

Remove and let rest of 5 minutes before serving

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