Noisettes of Tenderloin of Beef, Triumvir

From the heart of a small tenderloin of beef beaten until excessively tender, cut some slices which after being flattened and pared should weigh three ounces each, and be three-eighths of an inch thick, and all trimmed to equal size; season with salt and pepper, then cook them on a quick fire for three minutes, turn over, and cook them for three minutes more. Glaze and cover with a white bearnaise sauce (No. 433); place in the center of each noisette a triangle of very black truffle warmed in some good gravy with a few tarragon leaves, and some meat glaze (No. 402). Pour this gravy round the bearnaise.