Purchase a slice of tenderloin not over three-quarters of an inch thick. Open a small paper bag and grease it slightly with olive oil. Dust the steak lightly with salt, put it in the bag, fold over the ends and fasten them; put it on a small grate in a pan, and in a quick oven for twenty minutes. Open the bag and put the steak, with all the juice, on a small heated plate, and serve at once.

Meat cooked in a paper bag is very much better than when pan broiled.