SAUTÉED BEEF MÉDAILLONS WITH ARTICHOKES AND TOMATOES
large artichoke bottoms, cooked
6 medium tomatoes, peeled and seeded
médaillons of beef tenderloin, 2 1/2 ounces each
to taste salt and
ground black pepper
1/2 cup olive oil
3 ounces scallions, cut
diagonally into 1 1/2-inch length
3 cloves minced garlic
3 hot red chili peppers, thinly sliced
1/4 cup shredded basil
1/4 cup shredded mint leaves
Cut the precooked artichokes into halves, then into small wedges.
Cut tomatoes into small wedges. Season the beef médaillons with salt
Heat 1/4 cup of olive oil over high heat in a skillet, and
sauté the beef to the desired degree of doneness.
Remove from pan
and keep warm.
Heat the remaining olive oil in the same skillet and briskly
sauté the scallions, garlic, artichokes, and tomatoes for 3 to 4
minutes. Add olives, chili peppers, and meat gravy.
Add salt and pepper to
taste. Arrange 2 sautéed médaillons on each heated serving plate.
Arrange the vegetables around the meat, and sprinkle the vegetables with
the shredded basil and shredded mint leaves.