Tournedos Mignon (with a Truffled Quenelle and Artichoke Bottoms of Peas)

Ingredients

• tournedos
• fried croûtons
• dissolved meat glaze
• chicken forcemeat
• truffle
• small artichoke bottoms
• small peas
• butter

Instructions

1. Sauté the tournedos.
2. Coat fried croûtons with dissolved meat glaze and arrange the tournedos on them.
3. Shape a small round quenelle of chicken forcemeat for each tournedos, decorate it with a slice of truffle and set it on top.
4. Stew small artichoke bottoms, fill them with small peas bound with butter and set them round the tournedos.