Waldy Malouf’s 

Filet Mignon with Baby Artichokes

Owner and chef at multiple New York City restaurants including the famous Rainbow Room for a time, Waldy Malouf is a steak guy. For 13 years he ran the Prime Grill, a kosher steak house. Trust this man’s recipes! Author of several cookbooks, in High Heat (Broadway Books, $30 and available on Amazon), he features this great idea for filet mignon to serve 4.

  • 1 lemon, halved
  • 8 baby artichokes
  • Coarse sea salt or kosher salt
  • ½ cup of virgin olive oil
  • ¼ cup of red wine
  • 2 garlic cloves
  • 4 filet mignons (1 ½ inch thick)
  • ¼ cup of snipped fresh chives

Light grill or preheat oven to 500 degrees Farenheit. Fill a bowl with water, ice and juice from half the lemon. Trim artichokes by pulling off rough outer leaves. Trim bottoms and tops. Use kitchen shears to snip off any pointy ends of leaves. Halve artichokes lengthwise. As you finish, put into bowl of lemon water.

Bring large pot of salted water to boil. Squeeze other half of lemon into water and add artichokes. Cook until leaves separate…6 to 8 minutes.

In another bowl, combine olive oil, vinegar and garlic. Season with salt and pepper. Drain artichokes and add them.
Season meat with salt and pepper.

To grill: Place the steaks and the artichokes (reserve marinade) on grill and cover. Grill til artichoke leaves brown and meat is done, 4 to 5 minutes for rare.

In oven: Place steaks in baking dish and surround them with artichokes (reserve marinade). Roast until artichokes are brown on edges and meat is done, 4 to 5 minutes for rare.

Serve with drizzled artichoke marinade and chopped chives for garnish.

Buy Waldy’s book. I love it and use all the time! Check him out online too.