Tournedos are cut from the thinner end of a fillet. They are about 2 inches in diameter and 1 inch thick. Their tenderness and petite size make them an elegant steak. They are best when simply sauteed and garnished with flair. 1 clove garlic, split Salt and pepper, fresh ground 3 tbsp. butter 4 rounds French or crustless white bread 4 fresh artichoke bottoms (frozen, canned or fresh)

Melt 2 tablespoons butter in a skillet.

Season meat with salt and pepper; rub with garlic. When butter is hot add meat. Cook over medium-high heat until brown. Turn meat, lower heat, and saute 6-7 minutes until rare or medium-rare. Do not over cook. Remove meat from pan.

Add remaining 1 tablespoon butter to skillet and brown bread on both sides. Place browned bread on 4 warmed plates. Place meat atop each bread. Place artichoke bottom over meat. Fill each bottom with bearnaise sauce allowing sauce to spill over and surround meat. Garnish with parsley and serve immediately.

1/4 c. white wine vinegar or tarragon vinegar
1/4 c. white wine or vermouth
2 tsp. chopped shallots or scallions
1 tsp. tarragon
Salt and pepper
2 egg yolks
1/4 lb. butter
Few drops lemon juice
Minced parsley

In a small saucepan, bring vinegar, wine, shallots, tarragon, salt, and pepper to a boil and reduce to about 2 tablespoons. Cool slightly. Beat in yolks until smooth. Put mixture into a small stainless steel bowl and place in a skillet with about 1 inch of simmering water in it. Whisk sauce until it begins to thicken. Beat in butter, bit by bit. Before serving, add a few drops of lemon juice and parsley.