Fill a small bowl with tomatoes and mushrooms and cover with balsamic vinegar and olive oil, set aside.
Cut Fillet with a very sharp knife into four even slices do this horizontally so that the meat is four little steaks. Now place each of the pieces between plastic wrap and pound it out with a meat mallet and then roll with a rolling pin. You want this meat to become paper thin. Once the meat is slightly transparent and paper thin place gently on your plate. Now lay down the two pieces of basil onto the meat slightly off center.
Take a small ramican or small bowl about 1/3 cup or so. start by placing drained tomato and mushrooms from the balsamic/ oil bowl. Pack them tightly into the bottom. Then add the marinated Artichokes, and lastly the mozzarella. Pack the bowl tightly and then swiftly turn t upside down on the fillet. Top with Fresh Parm, salt and pepper.
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|Serving Size: 1 Serving (231g)|
|Recipe Makes: 4|
|Calories from Fat: 245 (60%)|
|Amt Per Serving||% DV|
|Total Fat 27.3g||36 %|
|Saturated Fat 12.7g||63 %|
|Monounsaturated Fat 10.8g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 84.7mg||26 %|
|Sodium 863mg||30 %|
|Potassium 476.7mg||13 %|
|Total Carbohydrate 11.2g||3 %|
|Dietary Fiber 2.6g||10 %|
|Sugars, other 8.6g|
|Protein 31.3g||45 %|
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Calories per serving: 406
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