By Todd Barron @ FoodieCuisine.com
- Steak with Artichoke Topping
I cook dinner quite often and every once and a while I make something that “pops”.
The other night I made filet Mignon with a baked artichoke topping, fresh pasta, and an Alfredo sauce. The food was amazing and tasted as good as it looks in the photo I took.
The pasta is more complicated than most want to deal with, but the steaks were super easy. Give the following a try and let me know what you think.
Steaks
- Two 8-oz Angus Filets (no bacon)
- Cajun seasoning
- 1 Tablespoon butter
- 1 Tablespoon olive oil
Artichoke Topping
- 2 Tablespoons Mayonnaise
- 2 Tablespoons grated Parmesan cheese
- 2 Tablespoons chopped canned artichoke hearts
Instructions
Put your oven on Broil, at 450 degrees. Spray a cookie sheet with non-stick cooking spray and set aside.
Bring the steaks to room temperature and rub both sides with the Cajun seasoning. Be generous.
Finely chop the artichoke hearts after draining the water from the can they come in. Blend them in a mixing bowl with the mayonnaise and cheese.
Take a dutch oven, or other heavy bottom skillet, put it over high heat for 3 minutes. Add the olive oil and butter (be careful not to burn yourself if it pops.) When the butter starts to turn brown, add the steaks to the pan and press down on them to ensure they make good contact.
Let the steaks cook until they are brown on the edges. You should see a dark brown crust form on the bottom. Once the bottoms are dark brown, flip the steaks over. Spoon the butter/oil mixture over the tops of the steaks for the next few minutes. This will ensure the tops don’t dry out and add an extra element of flavor. Continue to cook for two minutes and remove.
Place the steaks on the cookie sheet. Top each one with half of the artichoke topping. You may have too much topping, but that’s ok, just set aside any extra. It shouldn’t go higher than about half an inch above the steaks.
Put the cookie sheet in the oven once the oven is at full temperature and watch. When the topping browns, remove the cookie sheet and let the steaks sit for 5 minutes. Move them to plates and serve.
The steaks work really well with fettuccine Alfredo, asparagus, or a salad.
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