Chateaubriand with Artichokes & Bearnaise Sauce

Instructions:

Prepare the artichokes; cut off the stem and cut off two-thirds of the tops, leaving at least one-inch bottoms. Cook the bottoms; then cool them slightly, and with a spoon scoop out and discard the fuzzy "chokes". Return the artichokes to the cooking liquid and keep them warm. Prepare coals of grill: place coals on each side so that the meat is not directly over medium hot coals. Rub pepper over the beef loins, then sprinkle with salt. Grill until a meat thermometer registers 145ºF.   (medium rare). To serve, with a slotted spoon, remove the artichoke bottoms from the cooking liquid, and drain them on paper towels. Spoon some bearnaise sauce into the center of the artichokes. Slice the meat thickly; arrange the meat on the center of a warm platter and surround with the stuffed artichokes. Serving Size: 8 Posted to MM-Recipes Digest by "Wayne T. Jones" <waynej@mail.austasia.net> on Nov 24, 1998