Tournedos And Artichokes In Bearnaise Sauce Recipe

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   Tournedos are cut from the thinner end of a fillet.

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   They are about 2 inches in diameter and 1 inch thick.

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   Their tenderness and petite size make them an elegant steak.

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   They are best when simply sauteed and garnished with flair.

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   1 clove garlic, split Salt and pepper, fresh grnd 3 tbsp.

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   butter 4 rounds French or possibly crustless white bread 4 fresh artichoke bottoms (frzn, canned or possibly fresh)

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   Heat 2 Tbsp.

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   butter in a skillet.

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   Season meat with salt and pepper; rub with garlic.

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    When butter is warm add in meat.

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    Cook over medium-high heat till brown.

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    Turn meat, lower heat, and saute/fry 6-7 min till rare or possibly medium-rare.

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    Don't over cook.

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    Remove meat from pan.

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    Add in remaining 1 Tbsp.

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    butter to skillet and brown bread on both sides.

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    Place browned bread on 4 warmed plates.

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    Place meat atop each bread.

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    Place artichoke bottom over meat.

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    Fill each bottom with bearnaise sauce allowing sauce to spill over and surround meat.

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    Garnish with parsley and serve immediately.

No additional tips available.