Beauharnais is a classic French technique for preparing small cuts of meat, such as tournedos. It is garnished with small artichoke hearts in Béarnaise sauce, with a purée of tarragon and little potato balls.

Characteristic of: French cuisine
Categories: Sauce Technique
Contains: Béarnaise saucefr Tarragon
References:
Larousse Gastronomique; Montagné, Prosper, 1961

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