Tournedos Of Beef, New York Style

Cut from a cooked tenderloin of beef the requisite number of slices about half an inch in thickness and put them in a saucepan with sufficient water to cover them, warm on the side of the fire, but without boiling. Cut as many slices of bread to the same size and thickness as the meat and place them in a fryingpan with some fat skimmed off of stock and fry. Arrange the slices of meat and bread alternately around the dish, filling the center with cooked string beans or olives, and serve together with a sauceboatful of piquant sauce.

Tournedos Of Tenderloin Of Beef, Plain

These are prepared the same as noisettes of beef, but are smaller in size, weighing about two ounces instead of three as for the noisettes. Salt and pepper over and put them in some warm fat in a sautepan and cook over a brisk fire, turning them but once during the process of cooking, then drain, wipe and glaze them, pour a little clear gravy in the bottom of a dish, lay on the tournedos, and serve. They should be cooked from four to six minutes.