Filet steaks with artichoke bottoms and Béarnaise sauce (Tournedos Henri IV) from Mastering the Art of French Cooking, Volume One (page 298) by Julia Child and Louisette Bertholle and Simone Beck

  • Madeira wine
  • shallots
  • Show all ingredients...
  • Serves : 6

  • EYB Comments

    Can substitute dry white wine or dry white vermouth for Madeira wine, green onions for shallots, and beef bouillon for beef stock.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Buttered asparagus tips (Pointes d'asperges au beurre); Potatoes sautéed in butter (Pommes de terre sautées - Pommes de terre pour garniture - Pommes de terre château)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute dry white wine or dry white vermouth for Madeira wine, green onions for shallots, and beef bouillon for beef stock.

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