1900 Paris

ü@
<A meat dish named after Napoleon's beloved wife Marie-Louise. An elegance and modernness reminiscent of her Highness.>

180 g beef filet (coeur)
4 artichokes
4 mushrooms
4 pieces of sliced bread
150 cc demi-glace
100 cc madeira wine
30 g butter
salt and pepper

 CHAMPIGNON SOUBISE:
    1/2 finely chopped onion
    200 g finely chopped mushrooms
    100 g milk
    300 cc boullion
    30 g rice
    100 cc cream
    50 g butter
    salt and pepper
  1. Make champignon Soubise:
      Sautee butter, onion, mushrooms, rice in pan, add milk and boullion and simmer. Strain mixture, add cream, and season.
  2. Boil artichokes and make natural dish.
  3. Slice mushrooms decoratively.
  4. Cut bread slice in the shape of the steak and toast.
  5. Cook filet according to taste, dÄglacer with madeira wine, remove meat. Simmer remaining juices, add demi-glace, season and drop some butter.
  6. Place bread slice on plate, top with beef filet steak. Lay artichoke on meat, pour champignon Soubise inside, garnish with champignon slices. Serve with sauce.