Tournedos Mascotte (in a Cocotte with Artichokes, Potatoes and Truffles)

Ingredients

• tournedos
• artichoke bottoms
• butter
• potatoes
• truffles
• white wine
• veal jus

Instructions

1. Cut artichoke bottoms in quarters and sauté them raw in butter.
2. Turn potatoes to the shape of olives and cook them in butter; turn truffles to the shape of olives.
3. Sauté the tournedos and arrange them in a hot cocotte with the artichokes, potatoes and truffles.
4. Deglaze the sauté pan with white wine, add a little veal jus and reduce.
5. Strain into the cocotte and hold it at the mouth of the oven for a few minutes.