Tenderloin Steak with Olives

Have the tenderloin prepared and cooked as described in plain (No. 1423). Detach the glaze from the pan with a little Madeira wine and clear gravy (No. 404) reduced. When reduced sufficiently to cover a spoon, strain and replace it on the fire in a low saucepan; add ten stoned olives for each tenderloin having previously thrown them into boiling water to blanch them and let them boil up once. Dress the meat, cover with the sauce and arrange the olives around.