| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
French |
Beef, French |
8 |
Servings |
INGREDIENTS
| 8 |
lg |
Artichokes |
| 2 |
|
Beef tenderloin roast; 2 lb each |
| 1 |
ts |
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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