Filet Nino

Name: Filet Nino
Ingredients: 8 beef medallions (you can also use 4 bacon-wrapped pieces of filet mignon, 6-oz each) or 8 beef tenderloin steaks, beef tenderloin tournedos, about 3 ounces each (you can also use 4 bacon-wrapped pieces of filet mignon, 6-oz each); seasoned salt & freshly ground black pepper; 12 cup butter; 4 large fresh mushroom caps, quartered; 8 artichoke hearts, precooked and sliced (frozen or canned); 3 garlic cloves, minced; 14-12 cup red wine; chopped fresh parsley

8 ingredients

5 steps

Ingredients

8 beef medallions (you can also use 4 bacon-wrapped pieces of filet mignon, 6-oz each) or 8 beef tenderloin steaks, beef tenderloin tournedos, about 3 ounces each (you can also use 4 bacon-wrapped pieces of filet mignon, 6-oz each)
seasoned salt & freshly ground black pepper
12 cup butter
4 large fresh mushroom caps, quartered
8 artichoke hearts, precooked and sliced (frozen or canned)
3 garlic cloves, minced
14-12 cup red wine
chopped fresh parsley

Directions

1

Salt and pepper meat and pan-saute in butter until half cooked.
2

Then add mushrooms, artichokes, garlic and wine and let simmer to desired degree of doneness.
3

Do not overcook.
4

Serve 2 medallions (or 1 filet mingnon w/out bacon) per guest, with mushrooms, artichokes and sauce spooned over.
5

Garnish with chopped parsley.

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