Filet Nino

• 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

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.

beef, salt, butter, fresh mushroom caps, hearts, garlic, red wine, fresh parsley

Taken from www.food.com/recipe/filet-nino-314048 (may not work)