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Chateaubriand Grille

Carefully trim off skin from two and a half pounds tenderloin of beef. Envelop it in a clean towel in standing-up position and neatly flatten to thickness of an inch and a half with a cleaver. Mix on a plate a table-spoon oil with a teaspoon salt and a half teaspoon pepper, repeatedly turn beef in seasoning, then arrange on a broiler and broil on a lively charcoal fire ten minutes on each side. Place on a clean roasting pan, pour a Chateaubriand sauce over it, then set in oven ten minutes longer, being careful to turn and baste once in a while with the sauce. Remove, dress on a hot dish, pour sauce over and serve.