Tournedos And Artichokes In Bearnaise Sauce Recipe

Tournedos are cut from the thinner end of a fillet.

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

Their tenderness and petite size make them an elegant steak.

They are best when simply sauteed and garnished with flair.

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

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

Heat 2 Tbsp.

butter in a skillet.

Season meat with salt and pepper; rub with garlic.

When butter is warm add in meat.

Cook over medium-high heat till brown.

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

Don't over cook.

Remove meat from pan.

Add in remaining 1 Tbsp.

butter to skillet and brown bread on both sides.

Place browned bread on 4 warmed plates.

Place meat atop each bread.

Place artichoke bottom over meat.

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

Garnish with parsley and serve immediately.