Tournedos of Tenderloin of Beef, Plain

Cut some slices about two and a half ounces, from a well trimmed tenderloin of beef; beat them lightly to flatten to a quarter of an inch thick, pare them round shaped two and a quarter inches in diameter. Each piece of tournedos after being trimmed should weight two ounces; season with salt and pepper, then warm some fat in a sauteing pan, lay in the tournedos one beside the other and cook them on a brisk fire, being careful to turn them over only once during that time. Drain, wipe and glaze them with some meat glaze (No. 402), using a brush for the purpose; dress, and pour a little clear gravy (No. 404), into the bottom of the dish. It will take about four minutes to have them rare, five to have them properly done, and six to have them well done.