Minions Of Tenderloin, Pompadour

Procure two and a half pounds of tender fillet of beef, pare it neatly all around and cut it up into six equal sized small fillets; flatten them slightly and equally and put them on a dish, season with a pinch of salt and half a pinch of pepper, then put them in a pan on a hot range with half a gill of clarified butter, allowing them to cook for four minutes on either side, next prepare a pint of Bearnaise sauce, dress three-quarters of it on a hot dish and reserve the other quarter for further use. Next lay six round-shaped pieces of bread croutons fried in butter over the Bearnaise sauce and dress the six fillets one on top of each crouton and fix six warmed artichoke bottoms right in the middle of the fillets; fill up the artichokes with a tablespoonful of hot jardiniere garnishing and evenly divide the remaining pint of hot Bearnaise sauce over the jardiniere, and then cut into six evenly shaped slices one good sized truffle and put one slice on the top of each in the center of the Bearnaise sauce, and serve as hot as possible.

Minions Of Tenderloin, Sauted Bearnaise

Cut from the end of a tenderloin of beef some slices about five-eighths of an inch in thickness, trim and press them into circles and sprinkle over some salt and pepper, saute then in butter and spread some sauce Bearnaise on a hot dish and place the minions over, and serve.

Noisettes Of Tenderloin Of Beef, Plain

After trimming the tenderloin of beef, cut it into slices and lightly flatten them to about three-eighths of an inch in thickness and trim them round. After this is done each one should weigh about three ounces; then salt them on both sides; place them in a saucepan over a hot fire together with a little oil and a similar quantity of butter and cook rapidly for five to seven minutes. When cooked put them on a plate, glaze and serve on a dish with a little gravy poured around.

Noisettes Of Tenderloin Of Beef, Rossini

After preparing them exactly as for plain noisettes, glaze and place them upon small pieces of toast, about a quarter of an inch in thickness, and the same shape and size as the noisettes, and fry them in a little oil. Select some very large chicken livers, and cut them into pretty thick slices, and cook them in some butter in a pan; place a slice on each noisette, and then a round slice of truffle on this; cover the whole with Madeira sauce with a small quantity of essence of truffle added to it.

Noisettes Of Tenderloin Of Beef With Puree Of Mushrooms

Prepare them the same as for plain noisettes, then glaze and lay them on round flat croustades made from parings of good puff paste, and decorate with mushroom puree.

Stewed Tenderloin Of Beef With Oysters

To each pound of tenderloin steak required, use one dozen oysters, as follows: Mix a little butter and flour together in a stewpan; peel and chop up a Spanish onion, cut up two pickled walnuts and place them in the stewpan, together with two tablespoonfuls of mushroom catsup and a teaspoonful of Worcestershire sauce. Put the steak in on top of these, and stew for an hour, turning every twenty minutes or so, but do not let it come to the boiling point. Open the oysters, remove their beards, strain the liquor through a sieve, and add them just before serving.