Tenderloin Steak with Truffles

Prepare the tenderloin and cook it the same as for tenderloin with olives (No. 1428). For each ten ounce tenderloin, have about one ounces of truffles, peeled and cooked in Madeira wine. Mince them, that is cut them into very thin slices, and arrange them either over the tenderloin or else around it, crown-shaped one overlapping the other. Cover the whole with a half-glaze sauce (No. 413) and Madeira.