Filet Recipe

Prepare the Spinach and Artichoke Puree

In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add the fresh spinach and canned artichoke hearts, cooking until the spinach is wilted. Blend until smooth and season with salt and pepper. Set aside.

Cook the Filet Mignon

Season the filet mignon with salt and black pepper. In a skillet, heat 2 tablespoons of olive oil over high heat. Sear the filet for 4-5 minutes on each side for medium-rare, or until desired doneness. Remove from heat and let rest.

Prepare Fried Baby Artichokes

Trim the baby artichokes and remove tough leaves. Blanch in boiling water for 2 minutes, drain, and cool. Heat oil in a small frying pan and fry the artichokes until golden brown and crispy. Drain on paper towels and season with salt.

Make Parmesan Tuile Crisps

Preheat the oven to 400°F (200°C). On a baking sheet lined with parchment paper, place small mounds of grated Parmesan cheese and flatten them. Bake for 5-7 minutes until golden and crispy. Let cool.

Assemble the Dish

On a plate, spread a generous amount of spinach and artichoke puree. Place the cooked filet mignon on top, garnish with marinated Taggiasco olives, fried baby artichokes, and shards of parmesan tuile crisps.