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Broiled Tenderloin of Beef

Cut a slice from the tenderloin about an inch thick, wipe dry, and dust with pepper and salt. Grease well a gridiron, and broil the meat over a clear fire, turning every ten counts for three to five minutes. Spread with maitre d'hotel butter, and serve.

Broiled Tenderloin, Cheron Broil three tenderloin steaks, and place them on a dish on top of a gill of hot Bearnaise sauce, and put on each steak one hot artichoke bottom filled with hot Macedoine; then pour over just a small quantity of meat glaze, and serve.

Tenderloin, Florentin Three tenderloin steaks should be prepared exactly as for broiled tenderloin, Cheron, pour a gill of hot Madeira sauce over the steaks and garnish with three hot artichokes a la Florentin, and serve.