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Chateaubriand With Artichokes And Bearnaise Sauce

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CATEGORY CUISINE TAG YIELD
Meats French Beef, French 8 Servings

INGREDIENTS

8 Artichokes
2 Beef tenderloin roast
2 lb each
1 t Salt
Pepper, cracked black
to taste
Bearnaise sauce

INSTRUCTIONS

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"  <waynej@mail.austasia.net> on
Nov 24, 1998

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“It is not how much we have, but how much we enjoy, that makes happiness. #Charles Spurgeon”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 0
Calories From Fat: 0
Total Fat: 0g
Cholesterol: 0mg
Sodium: 290.7mg
Potassium: <1mg
Carbohydrates: 0g
Fiber: 0g
Sugar: 0g
Protein: 0g


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