(1423). Tenderloin-Steak Of Ten Ounces, Plain, Broiled Or Sauted (Filet De Beauf De Dix Onces Grille' Ou Saute Nature)

Select the tenderloin of a good red color and nicely streaked with fat. Pare it carefully, remove all the fibrous parts, cut it into slices, each weighing eleven ounces, and beat lightly to flatten them to an inch and a quarter in thickness. Trim well in order to give them a round-shaped appearance. Each tenderloin after being trimmed should weigh ten ounces; season them with salt, baste over with oil or melted butter, lay them on a gridiron, and broil them on a moderate well-sustained fire, turning them over only once during the time they take to cook, which is ten minutes to have them rare, twelve minutes to have them properly done, and fourteen minutes well cooked. Lay them on a hot dish. Prepare the tenderloin steaks as for the above, season and saute in clarified butter over a bright fire. Turn them over after they have been on the fire for about six minutes and again after another six minutes, making twelve in all. When the gravy from the meat can be seen on the surface, then remove the steak and lay it on a dish; drain out the fat completely from the pan. detach the glaze with a little clear gravy (No. 404), reduce, strain and pour it over the meat; serve.

(1424). Tenderloin Steak With Anchovy Butter (Filet De Boeuf Au Beurre D'Anchois)

Trim and cook the tenderloin as for the plain (No. 1423); lay it on a very hot dish, and cover the surface with some anchovy butter (No. 569).

Fig. 317,.

Fig. 318.

(1425). Tenderloin Steak With Madeira, Half-Glaze (Filet De Boeuf Au Madere, Demi-Glace)

Have the tenderloin prepared exactly as for plain (No. 1423), seasoning it with salt. Put some clarifiedbutter in a saute pan (Fig. 130), when very hot add the tenderloin to cook it slowly, turning it over six minutes after it has been on the fire, then finish cooking, which will take about twelve minutes in all; drain off the fat and pour into the bottom of the saucepan, half a gill of half-glaze sauce ( No. 413), and a quarter of a gill of good Madeira wine. Reduce quickly, turning the meat over, then dress the tenderloin. Pour into the stewpan a quarter of a gill more Madeira wine, reduce the whole to half, strain the gravy, put it hack into a saucepan, stir in some very good butter, then pour the whole over the steak.

(1426). Tenderloin Steak With Marrow (Filet De Boeuf A La Moelle)

Cook the steak, after preparing it the same as for plain (No. 1423). Have four ounces of marrow for each steak, cut in quarter of an inch thick slices, plunge them into boiling water for one minute, drain, and then arrange thorn symmetrically over the tenderloin, covering the whole with a Madeira sauce (No. 492), sprinkle some chopped parsley on top.

(1427). Tenderloin Steak With Mushrooms (Filet De Boeuf Aux Champignons)

Prepare and cook as explained in tenderloin with olives (No. 1428), dress it on a dish and garnish the top with cooked, channeled mushrooms (No. 418), heated in a reduced half-glaze sauce (No. 413), with some mushroom essence (No. 392); pour this over the meat and serve.

(1428). Tenderloin Steak With Olives (Filet De Boeuf Aux Olives)

Have the tenderloin prepared and cooked as described in plain (No. 1423). Detach the glaze from the pan with a little Madeira wine and clear gravy (No. 404) reduced. When reduced sufficiently to cover a spoon, strain and replace it on the fire in a low saucepan; add ten stoned olives for each tenderloin having previously thrown them into boiling water to blanch them and let them boil up once. Dress the meat, cover with the sauce and arrange the olives around.

(1429). Tenderloin Steak With Truffles (Filet De Boeuf Aux Truffes)

Prepare the tenderloin and cook it the same as for tenderloin with olives (No. 1428). For each ten ounce tenderloin, have about one ounces of truffles, peeled and cooked in Madeira wine. Mince them, that is cut them into very thin slices, and arrange them either over the tenderloin or else around it, crown-shaped one overlapping the other. Cover the whole with a half-glaze sauce ( No. 413) and Madeira.