Tenderloin—Steak of Ten Ounces, Plain, Broiled or Sauted

Select the tenderloin of a good red color and nicely streaked with fat. Pare it carefully, remove all the fibrous parts, cut it into slices, each weighing eleven ounces, and beat lightly to flatten them to an inch and a quarter in thickness. Trim well in order to give them a round-shaped appearance. Each tenderloin after being trimmed should weigh ten ounces; season them with salt, baste over with oil or melted butter, lay them on a gridiron, and broil them on a moderate well-sustained fire, turning them over only once during the time they take to cook, which is ten minutes to have them rare, twelve minutes to have them properly done, and fourteen minutes well cooked. Lay them on a hot dish.

Prepare the tenderloin steaks as for the above, season and saute in clarified butter over a bright fire. Turn them over after they have been on the fire for about six minutes and again after another six minutes, making twelve in all. When the gravy from the meat can be seen on the surface, then remove the steak and lay it on a dish; drain out the fat completely from the pan, detach the glaze with a little clear gravy (No. 404), reduce, strain and pour it over the meat; serve.