Chateaubriand with Artichokes And Bearnaise Sauce

Chateaubriand with Artichokes And Bearnaise Sauce Ingredients

8 lg Artichokes	Pepper, cracked black;
2 Beef tenderloin roast;	Bearnaise sauce
1 ts Salt

Instructions for Chateaubriand with Artichokes And Bearnaise Sauce

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

Main Ingredient: BeefCuisine: French

More like this...

Chateaubriand with Bearnaise Sauce

Chateaubriand with Bearnaise Sauce

Chateaubriand Sauce

Chateaubriand Sauce

Chateaubriand with Marchand De Vin Sauce

Ingredient Insight - look inside this recipe

Artichoke

Beef

Salt

Beef France Artichokes French

for flavor and categorization

Recent searches:   rice atole   livers chicken fried deep   pineapple barbeque sauce   summer couscous   maseca   cannoli ricotta   rice ground beef corn   eggs hash browns bacon   barbecue hamburgers   whiting fish   venezualan   chicken breast zucchini butter   meringue cinnamon   marinade wine   zucchini   macroni salad   butter peanut easy   apple turnover   pork chops skillet   rice wild barley