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Chateaubriand With Artichokes & BÉarnaise Sauce

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      Title: CHATEAUBRIAND WITH ARTICHOKES & BÉARNAISE SAUCE
 Categories: Beef, French
      Yield: 8 Servings
 
      8 lg Artichokes
      2    Beef tenderloin roast;
           -2 lb each
      1 ts Salt
           Pepper, cracked black;
           -to taste
           Béarnaise sauce
 
  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 145
  F. (medium rare).
  
  To serve, with a slotted spoon, remove the artichoke bottoms from the
  cooking liquid, and drain them on paper towels.  Spoon some béarnaise
  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.
 
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