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  • 20oz Filet Mignon
  • (2) Large Artichokes
  • 3-4 raisins
  • Marinade
  • 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

Categories: Eggs  Main Dish  Vegetable 
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