Wipe and sauté small fillets in hot omelet pan. Arrange in a circle on platter with cock’s-comb shaped croûtons between, and pour sauce in the centre. Serve as a luncheon dish with Brussels Sprouts or String Beans.
Sautéd Mignon Fillets of Beef with Sauce Trianon
Wipe and sauté small fillets in hot omelet pan. Arrange in a circle around a mound of fried potato balls sprinkled with parsley. Put Sauce Trianon on each fillet.
Sautéd Fillets of Beef à la Moelle
Cut beef tenderloin in slices one inch thick, and trim into circular shapes. Season with salt and pepper, and broil six minutes in hot buttered frying-pan. Remove marrow from a marrow-bone, cut in one-third inch slices, poach in boiling water, and drain. Put a slice of marrow on each fillet. To liquor in pan add one tablespoon butter, two tablespoons flour, and one cup Brown Stock. Season with salt, pepper, and Madeira wine. Pour sauce around meat.
Sautéd Fillets of Beef, Cherry Sauce
Prepare and cook six fillets same as Sautéd Fillets of Beef à la Moelle. Arrange on serving dish, sprinkle with salt and pepper, spread with butter, and pour over.
Cherry Sauce. Soak one-fourth cup glacéd cherries fifteen minutes in boiling water. Drain, cut in halves, cover with Sherry wine, and let stand three hours.
Sautéd Fillets of Beef with Stuffed Mushroom Caps
Prepare and cook six fillets same as Sautéd Fillets of Beef à la Moelle. Put a sautéd stuffed mushroom cap on each, sprinkle with buttered crumbs, and bake until crumbs are browned. Remove to serving dish, pour around Espagnole Sauce, and garnish caps with strips of red and green pepper cut in fancy shapes.