Rub the filets down in the smoked paprika and throw them on the hot grill, searing until nicely browned. Turn over & cook to desired doneness. (you can fairly tell by watching sides of filets). Remove to rest.
In a hot heavy pan heat the Secolari Habañero Olive Oil, add the artichokes, peppers, onions, & potatoes. Keep the heat on medium high, sautéing often. Add the olives and hold warm.
Whisk the egg yolk with the Secolari Chardonnay Mustard and the Secolari Blackberry Roasted Pepper Vinegar and gently add the Secolari Koroneiki Extra Virgin Olive Oil slowly, then adding the saffron for your aioli. Arrange the ragout on the plates and drizzle with the saffron aioli, place the filets, serve, and enjoy!