I am not sure why the recipe calls for a chuck roast. It tastes fine, but the dish feels more elevated. I feel like a nicer cut of meat would have been nicer. The chuck roast has a little too much fat.
Making the rolls was easier then I thought it would be. I butterflied the roast two ways, which created a fairly flat piece of meat to work with. I cut as much fat off as I could.
The broiling time was not quite enough. I would go for maybe 6 minutes per side. The meat was a little more underdone than was desirable.
The tarragon and onion mixed with the Hollandaise sauce gave it a lovely flavor.
For the toast rounds I opted to use English muffins. Since the dish felt like a Benedict, I thought this would be a nice option.
The English muffins worked great. I did butter them lightly before placing the meat on top.
Overall this was a very tasty dish. It has great presentation value for sure!
TOURNEDOS HENRI IV
1 1/2 Pounds Chuck Roast
14 Cup Dry White Wine
1 Teaspoon Tarragon
1 Teaspoon Dried Minced Onion
1 Package Hollandaise Sauce Mix
4 Toast Rounds
10 Ounces Artichoke Hearts
With a sharp knife divide meat and discard the bone. Cut in half crosswise. Tie string an inch from each end to for a compact round. Cut between the string to make individual tournedos from each piece. Simmer wine, tarragon, and onion for 5 minutes in a small saucepan. Remove from heat and strain into a 1 cup measuring cup. Prepare hollandaise sauce mix, following label directions. Gradually add strained herb flavored wine, beating constantly. Keep warm. Broil tournedos 4 inches from the heat for 4 minutes. Turn and broil 4 minutes longer. Heat, drain and season the artichoke hearts. Arrange toast rounds on plate, or platter. Top each with a tournedos of beef, then an artichoke heart. Spoon sauce over top.
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