Instructions: Directions: Filet Mignon - Heat the butter and olive oil in a large saute pan. Add the garlic and saute briefly. Season the filets with salt and pepper and add the filets to the pan. Cook over medium heat until well browned and cooked to desired doneness. Turn meat often. Add the red wine and deglaze the pan. Add the artichoke hearts and cook for an additional 2 minutes.

Potatoes Anna - Brush an oven proof skillet with butter to coat. Arrange the sliced potatoes in overlapping circles, brushing each layer with butter. Season with salt and pepper between layers. Place the pan over medium heat on top of the stove for about 10 minutes until the bottom is golden. Cover and bake at 450 degrees for 15 minutes. Serve the filet mignon on top of a wedge of potatoes.

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