Minions of Tenderloin of Beef—Plain

Trim carefully a tenderloin of beef, remove all the fat and nerves, then cut it into slices each one weighing five ounces; beat them lightly to have them all of the same thickness, then pare and cut them into round shapes. Salt on both sides, dip them in melted butter or sweet oil, and broil on a moderate, well-sustained fire; they should take six minutes if desired rare, eight minutes to have them properly done, and ten minutes if required well done. When half cooked turn them over and finish on the other side. Dress on a hot dish and pour some clear gravy (No. 404) over.