Minced Tenderloin a la Beekman

Cut into thin slices six ounces of cold tenderloin of beef, either roasted or braised. Place in a saucepan a few spoonfuls of brown sauce (No. 414), boil and skim; add a pinch of cayenne pepper, a little Worcestershire sauce, half as much mushroom catsup, then the slices of beef. Cover the saucepan, set it in the oven, but do not allow the liquid to boil, as it hardens the meat, then when the tenderloin is quite warm, serve it lengthwise on a dish. Strain the sauce through a fine strainer, covering the meat with it.