8 lg. artichokes
2 (2 lb.) beef tenderloin roast
1 tbsp. salt
Bernaise sauce (recipe follows)

Prepare artichokes, but cut off 2/3 of tops, leaving 1-inch bottoms. Cook bottoms and cool slightly. With spoon, scoop out and discard fuzzy chokes. Return artichokes to cooking liquid and keep warm.

Preheat broiler. Sprinkle roast with salt and pepper. Place both roasts on rack in broiling pan. Broil 30 minutes for rare, turning once.

With slotted spoon, remove artichoke bottoms and drain on paper towels. Spoon some Bernaise sauce into center of each artichoke. Slice meat into thick pieces. Arrange meat on platter and surround with artichokes and other cooked vegetables.

BERNAISE SAUCE:

2 tbsp. red wine vinegar
1 1/2 tsp. chopped green onion
1 1/2 tsp. tarragon
1/8 tsp. cracked black pepper
4 egg yolks
3/4 c. butter, softened
1 tbsp. chopped parsley

On top of double-boiler combine first 4 ingredients and heat to boiling over high heat. Boil until vinegar is reduced to 1 tablespoon. Place double-boiler top over double-boiler bottom containing hot (not boiling) water. Add egg yolks and cook, beating constantly with a whisk until slightly thickened. Add butter 2 tablespoons at a time, beating constantly, until butter is melted and mix is thickened. Stir in parsley.