RECIPES > Meat Dishes - Tournedos Milotier Restaurant Jean Brouilly in Tarare Serves 5 Preparation time: 20 minutes Cooking time: approx. 10 minutes for the meat, 20 minutes for the artichokes Ingredients 55 180 to 200g tournedos 500g of forest mushrooms Tomatoes 3 artichokes 2 shallots 1 glass of white Beaujolais 1 small courgette 100g of butter A little olive oil 1 truffle (for a celebration meal!) Recipe Wash the mushrooms well. Cut them into four and fry them in a sauté pan. Add a finely chopped shallot. Skin the tomato and remove the pips, dice. Take the leaves off the artichokes and remove the spines in the middle. Cut the hearts into four. Melt 20g of butter in the sauté pan add the artichokes, a chopped shallot and the tomatoes. Leave to simmer for 20 minutes. Cook the tournedos in a heavy bottomed copper sauté pan or, if you haven't got one, a cast iron casserole. Once the tournedos are cooked, take them out and put them in a dish with an upside-down saucer at the bottom. Remove the fat from the pan, pour in the white Beaujolais, and reduce by 3/4. Add the mushrooms, the braised artichokes and stir in the butter until it has been totally absorbed. This will give you a thick smooth sauce to pour over the tournedos. Recommend Wine Morgon, Beaujolais Cru The red meat, the vegetables, the roundness of the sauce and the Morgon are balanced. This subtly flavoured and nuanced wine harmonises perfectly with this dish.