Tournedos Henri IV (‘Filet Steaks w/ Artichoke Bottoms & Bernaise Sauce

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.
Bon Apetit!

3 responses to “Tournedos Henri IV (‘Filet Steaks w/ Artichoke Bottoms & Bernaise Sauce

  1. Pingback: Tournedos Henri IV (‘Filet Steaks w/ Artichoke Bottoms & Bernaise Sauce « Plant Based Diet Adventures

  2. petit4chocolatier

    Great job with filet steaks! You are remarkable! The Bernaise Sauce sounds delicious and then the artichoke is a bonus!!

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