CHATEAUBRIAND PARISIENNE Beef tenderloin sauteed in onion-wine sauce, served with fancy vegetables. 1 3/4 pound beef tenderloin, in one piece, trimmed of fat and skin 1/2 pound butter 8 mushrooms, separated (caps left whole, stems sliced) 1 cup dry white wine 2 T minced freah parsley 1 tsp tarragon 1/2 crumbled bay leaf 1 pinch of thyme juice of half a lemon 1 tsp salt 1/2 tsp pepper 1 package frozen artichoke hearts 1 large tin small boiled potatoes Melt 2 T butter in a frying pan over high flame; when golden brown, sear the steak quickly on both sides. Reduce heat and cook 10-12 minutes on each side over the low flame.  Remove to a heated serving dish.  Meanwhile, cook and drain artichokes. In a separate frying pan, melt 2 T butter, add artichokes and mushroom caps, and saute very gently for 10 minutes.  Simultaneously, drain the tin of potatoes and place in a shallow baking dish with 2 T melted butter. Shake until thoroughly coated. Sprinkle with parsley and dust with paprika.  Place in a 450 oven for about 10 minutes, or until lightly browned. . . . These are Potatoes Noisette. Shake the pan occasionally in the oven, to turn the potatoes over so they will brown evenly. Sauce: When the Chateaubriand is cooked to your taste, discard most of the pan fat, retaining only about a tablespoon. Add ½ tsp tarragon and stir with a wooden spoon. Add wine, thyme, bay leaf, and sliced mushroom stems, and cook until the sauce reduces to about half its volume, stirring constantly.  Add 2 T butter cut in small pieces, and shake the pan back and forth until it melts. Finish with the juice of half a lemon, parsley and the remaining tarragon. To Serve: Place the Chateaubriand in the center of the serving platter, surround with artichokes and potato balls, and distribute mushroom caps on top.  Pour some of the sauce over the meat, serve teh rest in a separate saucee boat, and slice the meat in 3/4-inch sections at table.