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French Beefsteak

Cut your steak two-thirds of an inch thick from a fillet of beef; dip into melted butter, lay them on a hot gridiron and broil over fresh coals. When very nearly done sprinkle pepper and salt. Have ready some parsley, chopped fine and mixed with softened butter. Beat them to a cream and pour in the middle of the dish. Dip each piece of steak in the butter, turning them over, and lay them round on the platter. Very nice with the juice of lemon. Serve very hot.