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Hearty Filet Mignon


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1 zucchini, sliced lengthwise

1 portobello mushroom cap, sliced

3/4 cup artichoke heart halves, drained

2 green onions, cut into 1-inch pieces

2 tsp olive oil

1 tbsp balsamic vinegar

salt and pepper

2 filets mignons (lean, 4 oz each)

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