Season the filet mignon with salt and black pepper. In a skillet, heat 1 tablespoon of olive oil over medium-high heat. Sear the filet for 4-5 minutes on each side for medium-rare. Remove from the skillet and let rest.

Sauté the Vegetables

In the same skillet, add the remaining tablespoon of olive oil over medium heat. Add the minced garlic and sliced mushrooms, and sauté for about 3-4 minutes until mushrooms are tender.

Add Tomatoes and Artichokes

Stir in the halved cherry tomatoes and quartered artichoke hearts. Cook for an additional 2-3 minutes until heated through.

Make the Sauce

Pour in the Madeira wine and bring to a simmer. Cook until reduced by half, about 5 minutes. Drizzle in the truffle oil and stir well to combine.

Combine Everything

Slice the rested filet mignon and add it to the skillet with the sauce and vegetables. Toss in the cooked campanelle pasta and mix until everything is well coated.

Garnish and Serve

Finish with chopped fresh parsley and serve hot.