Tournedos Ventadour (Tournedos on Artichoke Purée Tartlets with Marrow and Truffle)

Ingredients

• tournedos
• tartlet crusts
• purée of artichoke bottoms
• poached beef marrow
• truffle
• pommes de terre noisette
• Sauce Chateaubriand

Instructions

1. Sauté the tournedos.
2. Fill the tartlet crusts with a purée of artichoke bottoms and arrange the tournedos on them.
3. Set a slice of poached marrow and a slice of truffle on each tournedos.
4. Surround with small pommes de terre noisette and serve with Sauce Chateaubriand.