Grenadins of Tenderloin Plain Five Ounces

From a raw and well trimmed tenderloin of beef, cut lengthwise of the meat, half heart-shaped slices, five inches long by two and a half inches wide, and half an inch thick. Beat them lightly, trim evenly, and lard them on one side with rows of fine larding pork (No. 4, Fig. 52). Season with salt and pepper. Put some fat or clarified butter in a saute-pan, and when very hot, lay in the grenadins on their larded side; four minutes later when a fine color, turn them over; it will take about eight or ten minutes to cook them rare. Serve on a hot dish, and pour some clear gravy over (No. 404).