Minced Filet on Artichoke Hearts
  • 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
  1. Make marinade of the ingredients
  2. Take two 10oz Filet Mignon steakes and cube them into about one inch by one inch cubes
  3. Marinade these cubes in the refrigerator (in marinade of above ingredients) for about 5 hours
  4. Bring water to a boil
  5. Add two tablespoons lemon juice and two cloves garlic
  6. Drop in two large artichokes
  7. Boil for about 50 minutes, until the stalks are tender and the leaves peel away easily
  8. Preheat oven to broil
  9. When you remove the Filet cubes from the marinade, pour all but four teaspoons of the liquid in a sauce pan
  10. Add about 3 ounces of Shitake mushroom
  11. Add about 4 ounces of Oyster mushroom
  12. Simmer for about twenty minutes
  13. Take filet cubes and mince in food processor with 1 Tablespoon brown sugar
  14. Remove leaves from artichoke, and cut stalk off of hearts
  15. Spoon mound of minced filet on artichoke heart
  16. Add 3-4 raisins (optional)
  17. Broil hearts and filet for 7 minutes
  18. Remove and let rest of 5 minutes before serving