Noisettes of Tenderloin of Beef, Plain

Trim a tenderloin of beef, cut it in slices and beat lightly to flatten to three-eighths of an inch in thickness, then trim them again round-shaped; each one should weigh three ounces. Salt them on both sides; put half oil and half butter in a saucepan and set it on a hot fire, place therein the meat, and let cook quickly. It will take about five minutes to have them rare, seven minutes to cook them properly, and eight minutes if desired well done. When finished, remove, lay them on a plate, glaze and serve on a dish with a little clear gravy (No. 404) poured around.