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Chateaubriand, Seligman

Remove a little of the fat from around a two-pound piece tenderloin of beef, envelop in a towel in upright position, flatten with a cleaver to one and a half inches in thickness, season all around with a teaspoon salt and half teaspoon pepper. Thoroughly heat two tablespoons melted butter in a casserole, lay in the chateaubriand and gently fry for eight minutes on each side. Sprinkle over six small, finely chopped shallots and six finely chopped, well-cleaned, fresh mushrooms, then pour in a gill white wine and place in oven for fifteen minutes, frequently basting meanwhile. Remove to oven door and arrange glazed chestnuts around the chateaubriand. Cut two ounces raw beef marrow in thin slices, place on top of beef, sprinkle a little salt over, reset in oven for six minutes, remove, cover casserole and serve.