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Chateaubriand with Olives

Trim a little of the fat from a two-pound piece tenderloin of beef, place in a coarse towel and neatly flatten with a cleaver to the thickness of one and one half inches. Mix on a plate a tablespoon oil, teaspoon salt and half teaspoon pepper, repeatedly turn the filet in the seasoning, arrange on broiler and broil on a slow fire for eight minutes on each side. Remove, sprinkle a little salt allaround, place on a tin, pour a tablespoon melted butter and squeeze the juice of half a lemon over, set in oven for eight minutes, remove, dress on a hot dish, pour an olive sauce over, sprinkle a little chopped parsley on top and serve.