Noisettes of Tenderloin of Beef a la Berthier

Prepare the noisettes as for No. 1410, set them in an earthen dish, then season them with salt and mignonette, oil, vinegar, thyme, bay leaf, sprigs of parsley and sliced onions. Leave them in this pickle for three hours, then drain the pieces, wipe dry, and saute them with butter on a hot fire. When done dress them over a tomato sauce (No. 549) with horseradish, stirring in a little finely chopped blanched and lightly fried shallots. Stuff some Spanish olives with anchovies, put them in sheets of buttered paper, warm them in a slow oven, remove the papers, glaze the olives, and garnish the noisettes with these. Three olives are sufficient for each noisette.