For the sauce:
1. In a large skillet melt the butter, sprinkle with salt and pepper. Sear the meat on all sides. Place in a preheated 425º oven for 20- 25 minutes. Allow to rest for 10 minutes.
2. Prepare the sauce. In a small saucepan place the vinegar, tarragon, and shallots. Boil the vinegar to 1 tablespoon. Remove the pan from the heat and let cool slightly. Add the water and egg yolks, whisking constantly. Over low heat, whisk in the butter a little at a time until thick and creamy. Stir in the tomato purée. Season with salt and pepper. Keep warm in a water bath. Add the parsley before serving.
3. Cut the meat into thin slices and serve the artichoke hearts filled with the choron sauce.
Delicious salmon cebiche style.
Pasta with Bolonese Sauce
For pasta dishes based on tomato sauce, we preferably choose fresh red wines.
This fruit is sweet, juicy, ripe, and aromatic, along with the freshness contributed by the orange juice is amazing dessert.