Steak Filet with Red Wine Mushroom Reduction and Stuffed Artichokes


For Steak: 
2 steak filets
1 cup of sliced mushrooms
1/2 of a chopped onion
3 garlic cloves (minced)
2 splashes of Marsala cooking wine
Salt and Pepper

Chop onions, garlic and mushrooms
Add into frying pan with some olive oil and cook for a few minutes until the onions are almost clear
Add steak (which should be seasoned with a little salt and pepper prior) to the frying pan
Depending on how you like your steak and the thickness cook on each side for about 4 minutes (but always cut open the center to check if its pink inside and not still bleeding). 
While the steak is cooking, add a splash or two of marsala wine to the frying pan for flavor.

For Potatoes: 
3 to 4 sliced redskin potatoes
A sprinkle of Dill
A sprinkle of Olive Oil
Salt and Pepper

Slice Potatoes and put on a plate or glass flat pan. 
Drizzle some olive oil on top, add some salt and pepper
Sprinkle some dill on top too. 
Microwave for 8 minutes. 
Stuffed Artichokes: 
2 Artichokes
1 cup of bread crumbs
1/4 cup of parmesan cheese
A dash of olive oil (for after you stuff the artichoke)

Cut the steams and the tops off of the artichoke so that the top is flat
Loosen/stretch out the artichoke leaves with your fingers so that it is easy to stuff them with the bread crumbs
Add an evenly distributed amount of stuffing into the artichokes. 
Place in a tall pot with about a 1/4” of water at the bottom.
Drizzle some olive oil on top of the artichoke, cover and steam for about 10-12 minutes until the center is soft (you can check this with your fork).