{"id":1062,"date":"2011-03-21T17:28:50","date_gmt":"2011-03-21T22:28:50","guid":{"rendered":"http:\/\/foodiecuisine.com\/wordpress\/?p=1062"},"modified":"2011-03-21T17:28:50","modified_gmt":"2011-03-21T22:28:50","slug":"filet-mignon-and-artichoke-topping","status":"publish","type":"post","link":"http:\/\/foodiecuisine.com\/wordpress\/american-cuisine\/filet-mignon-and-artichoke-topping\/","title":{"rendered":"Filet Mignon and Artichoke Topping"},"content":{"rendered":"

By Todd Barron @ FoodieCuisine.com<\/h4>\n

\n

\n
\"\"<\/a><\/dt>\n
Steak with Artichoke Topping<\/dd>\n<\/dl>\n

I cook dinner quite often and every once and\u00a0a while I make something that \u201cpops\u201d.<\/p>\n

The other night I made filet Mignon with a baked artichoke topping, fresh pasta, and an Alfredo sauce.\u00a0 The food was amazing and tasted as good as it looks in the photo I took.<\/p>\n

The pasta is more complicated than most want to deal with, but the steaks were super easy.\u00a0 Give the following a try and let me know what you think.<\/p>\n

Steaks<\/strong><\/p>\n

    \n
  • Two 8-oz Angus Filets (no bacon)<\/li>\n
  • Cajun seasoning<\/li>\n
  • 1 Tablespoon butter<\/li>\n
  • 1 Tablespoon olive oil<\/li>\n<\/ul>\n

    Artichoke Topping<\/strong><\/p>\n

      \n
    • 2 Tablespoons Mayonnaise<\/li>\n
    • 2 Tablespoons grated Parmesan cheese<\/li>\n
    • 2 Tablespoons chopped canned artichoke hearts<\/li>\n<\/ul>\n

      Instructions<\/strong><\/p>\n

      Put your oven on Broil, at 450 degrees.\u00a0 Spray a cookie sheet with non-stick cooking spray and set aside.<\/p>\n

      Bring the steaks to room temperature and rub both sides with the Cajun seasoning.\u00a0 Be generous.<\/p>\n

      Finely chop the artichoke hearts after draining the water from the can they come in.\u00a0 Blend them in a mixing bowl with the mayonnaise and cheese.<\/p>\n

      Take\u00a0a dutch oven, or other heavy bottom skillet, put it over high heat for 3 minutes.\u00a0 Add the olive oil and butter (be careful not to burn yourself if it pops.)\u00a0 When the butter starts to turn brown, add the steaks to the pan and press down on them to ensure they make good contact.<\/p>\n

      Let the steaks cook until they are brown on the edges.\u00a0 You should see a dark brown crust form on the bottom.\u00a0 Once the bottoms are dark brown, flip the steaks over.\u00a0 Spoon the butter\/oil mixture over the tops of the steaks for the next few minutes.\u00a0 This will ensure the tops don\u2019t dry out and add an extra element of flavor.\u00a0 Continue to cook for two minutes and remove.<\/p>\n

      Place the steaks on the cookie sheet.\u00a0 Top each one with half of the artichoke topping.\u00a0 You may have too much topping, but that\u2019s ok, just set aside any extra.\u00a0 It shouldn\u2019t go higher than about half an inch above the steaks.<\/p>\n

      Put the cookie sheet in the oven once the oven is at full temperature and watch.\u00a0 When the topping browns, remove the cookie sheet and let the steaks sit for 5 minutes.\u00a0 Move them to plates and serve.<\/p>\n

      The steaks work really well with fettuccine Alfredo, asparagus, or a salad.<\/p>\n","protected":false},"excerpt":{"rendered":"

      By Todd Barron @ FoodieCuisine.com Steak with Artichoke Topping I cook dinner quite often and every once and\u00a0a while I make something that \u201cpops\u201d. The other night I made filet Mignon with a baked artichoke topping, fresh pasta, and an Alfredo sauce.\u00a0 The food was amazing and tasted as good as it looks in the […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[327,350],"tags":[341,380,50,178,179,153,109,253],"class_list":["post-1062","post","type-post","status-publish","format-standard","hentry","category-american-cuisine","category-recipes","tag-artichoke","tag-baked","tag-cheese","tag-filet","tag-mignon","tag-parmesan","tag-recipe","tag-steak"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/posts\/1062","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/comments?post=1062"}],"version-history":[{"count":1,"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/posts\/1062\/revisions"}],"predecessor-version":[{"id":1064,"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/posts\/1062\/revisions\/1064"}],"wp:attachment":[{"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/media?parent=1062"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/categories?post=1062"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/tags?post=1062"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}