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–+ servings

Sauteed Filet Mignon with Artichoke and Mushroom Ragù

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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Calories 43.71 kcal

Nutrition

Calories: 43.71 kcalCarbohydrates: 1.68 gProtein: 1.59 gFat: 3.65 gSaturated Fat: 0.52 gSodium: 97.05 mgFiber: 0.35 gVitamin A: 0.74375 IUCalcium: 4.28 mgIron: 0.27 mg

Ingredients
  

  • 2 1-1/4- to 1-1/2- inch-thick prepared filet mignon steaks 1 - 1-1/2 pounds
  • 1 tbsp olive oil
  • 1 tsp minced garlic
  • 1 tbsp chopped shallots
  • 1/4 lb mushrooms brown, white or portobello, thinly sliced
  • 2 artichoke bottoms cooked and thinly sliced or 8 fresh or frozen cooked baby artichoke hearts
  • Salt
  • Freshly ground black pepper
  • 1/2 cup chicken stock
  • Pinch of dried sage
  • 12 strips fire-roasted red bell pepper

Instructions 

  • Flavor Step - After preparing meat set it aside and pour off the fat from the pan, leaving any meat juices behind. Add the olive oil and reduce the heat to medium. Put in the garlic and shallots and sauté for 30 seconds. Increase the heat to high, add the mushrooms, and cook for 2 minutes, stirring from time to time. Scrape up any browned bits from the bottom of the pan.
  • Put in the artichokes, along with a pinch each of salt and pepper. Reduce the heat to medium and sauté the artichokes for 3 minutes, stirring occasionally.
  • Add the stock and sage and bring to a boil. Reduce the sauce, stirring often, until it becomes syrupy. Stir in the red pepper strips and remove from the heat. Taste for salt and pepper.
  • Spoon over the prepared steaks and serve.
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