Minced Tenderloin of Beef a la Andrews

Pare and trim well all the fat from off a tenderloin, cut it lengthwise to obtain escalops or small slices an inch and a half in diameter by an eighth of an inch in thickness, the weight to be one ounce. Prepare the same quantity of veal kidney; cut it in pieces of the same thickness and one inch in diameter. Put an ounce of butter in a sautoir and when very hot and slightly browned, add the tenderloin and afterward the veal kidney. Cook them on a quick fire, seasoning with salt, pepper and lemon juice; serve on a very hot dish.