Sautéed beef médaillons with artichokes and tomatoes | epicuriantime.com

Ingredients

• 3 large artichoke bottoms, cooked
• 6 medium tomatoes, peeled and seeded
• 12 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
• 18 ripe olives, pitted
• 3 hot red chili peppers, thinly sliced
• 6 tablespoons brown gravy
• 1/4 cup shredded basil
• 1/4 cup shredded mint leaves
• recipeIngredient ends