What often passes upon Frenen restaurant menus and sometimes at state breakfasts for this elegant dish, whichshould be cut from the heart of the fillet, is only a prime tenderloin steak, trimmed into shape. The real and the imitation articles are alike broiled as directed in recipe for broiled beefsteak, served upon a hot dish seasoned and plentifully buttered.

An added touch of deliciousness and elegance is imparted by broiling a dozen or so fine fresh mushrooms (peeled and trimmed), and arranging them upon the steak. It then becomes a dish fit for a king.