Tournedos Madeleine (with Artichoke Bottoms of Soubise and Timbales of White Bean Purée)

Ingredients

• tournedos
• small artichoke bottoms
• Soubise
• very small timbales of purée of white haricot beans
• light meat glaze
• butter

Instructions

1. Sauté the tournedos and arrange them directly on the serving dish.
2. Fill small artichoke bottoms with thick Soubise and set one on each tournedos.
3. Surround them with very small timbales of purée of white haricot beans — or reverse the two, or alternate artichoke bottoms and timbales around the tournedos.
4. Serve with a light meat glaze mounted with butter.