Chateaubriand With Artichokes And Bearnaise Sauce Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
8 large: Artichokes,
2: Beef tenderloin roast, 2 lb each
1 tsp: Salt,
Pepper, cracked black, to taste
Bearnaise sauce,
Directions:
Prepare the artichokes; cut off the stem and cut off two-thirds of the
tops, leaving at least one-inch bottoms. Cook the bottoms; then cool them
slightly, and with a spoon scoop out and discard the fuzzy "chokes". Return
the artichokes to the cooking liquid and keep them warm.
Prepare coals of grill: place coals on each side so that the meat is not
directly over medium hot coals. Rub pepper over the beef loins, then
sprinkle with salt. Grill until a meat thermometer registers 145 F. (medium
rare).
To serve, with a slotted spoon, remove the artichoke bottoms from the
cooking liquid, and drain them on paper towels. Spoon some bearnaise sauce
into the center of the artichokes. Slice the meat thickly; arrange the meat
on the center of a warm platter and surround with the stuffed artichokes.
Posted to MM-Recipes Digest by "Wayne T. Jones"
on Nov 24, 1998
Source from luhu.jp
tops, leaving at least one-inch bottoms. Cook the bottoms; then cool them
slightly, and with a spoon scoop out and discard the fuzzy "chokes". Return
the artichokes to the cooking liquid and keep them warm.
Prepare coals of grill: place coals on each side so that the meat is not
directly over medium hot coals. Rub pepper over the beef loins, then
sprinkle with salt. Grill until a meat thermometer registers 145 F. (medium
rare).
To serve, with a slotted spoon, remove the artichoke bottoms from the
cooking liquid, and drain them on paper towels. Spoon some bearnaise sauce
into the center of the artichokes. Slice the meat thickly; arrange the meat
on the center of a warm platter and surround with the stuffed artichokes.
Posted to MM-Recipes Digest by "Wayne T. Jones"
on Nov 24, 1998
Source from luhu.jp