8 lg. artichokes
2 (2 lb.) beef loin tenderloin roasts
1 tsp. salt, pepper, garlic
Bearnaise Sauce

CHATEAUBRIAND:

Prepare artichokes, cut off 2/3 of tops, leaving 1" bottoms. Cook bottoms, cool slightly; with spoon, scoop out and discard fuzzy "chokes". Return the artichokes to cooking liquid and keep them warm.

Preheat broiler, sprinkle roasts with salt, place both pieces of meat on rack in broiling pan, broil for 30 minutes for rare until desired doneness, turning once.

Prepare Bernaise Sauce: 1 1/2 tsp. chopped green onions 1 1/2 tsp. tarragon 1/8 tsp. black pepper 4 egg yolks 3/4 c. butter 1 tsp. chopped parsley

In double boiler top combine first 4 ingredients over high heat, heat to boiling. Boil until vinegar is reduced to about one tablespoon.

Place double boiler top over double boiler bottom containing hot water (not boiling). Add egg yolks and cook beating with wire whisk.

Add butter, 2 tablespoons at a time, beating constantly with whisk until butter is melted and mixture is thickened. Stir parsley. Serve about 1 tablespoon hot or cold sauce over broiled steak.

To Serve: With slotted spoon, remove artichoke bottoms from liquid, drain on paper towel; spoon Bearnaise sauce into center of each. Slice meat thickly. Arrange meat slices on center of warm large platter, surround them with artichokes. 8 servings.