4-6 Portobello caps washed & dried (these will be your Filet of Beef)
4-6 canapés (bread sautéed & browned in butter)
1/4 cup dry white wine or Madeira
1/4 cup vegetable broth
4-6 artichoke bottoms fresh or canned & rinsed & patted dry
Bernaise Sauce – 1/4 cup white wine vinegar, 1/4 cup dry white wine, 1 Tbsp green onions or shallots diced, 1 Tbsp fresh tarragon, salt & pepper
Brown canapés in butter and place on platter.
Preheat oven to 325. Place artichoke bottoms in casserole dish, inside up/hollower side up. Brown 4 Tbsp butter in skillet. Brush artichoke bottoms with butter. Bake for 10 mins. Put under broiler for 2-3 mins til lightly browned.
Sauté the Portobello caps in 1.5 Tbsp each foaming browned butter & olive oil in a large enough skillet so that they can lay without touching each other, for 3-4 mins per side. Sprinkle under side of each cap with a little sea salt & fresh ground black pepper. Remove to platter sitting 1 on top of each canapé & keep warm.
Pour the caps’ sauté fat out of skillet, add wine & broth. Boil down quickly to 3 Tbsp. Spoon over each cap atop a canapé.
Place all Bernaise sauce ingredients into a sauce pan & boil down to 2 Tbsp.
Place a finished artichoke bottom on top of each cap & fill each artichoke bottom with Bernaise sauce.