Minced Filet on Artichoke Hearts
INGREDIENTS
- 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
DIRECTIONS
- 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