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Filet Mignons, Montebello

Neatly pare a two-pound piece tenderloin of beef, cut it in six equal pieces and lightly flatten. Mix on a plate a tablespoon oil, teaspoon salt and half teaspoon pepper. Repeatedly turn filets in seasoning, place on a broiler and broil for three minutes on each side, remove and keep hot. Prepare six round toasts two inches in diameter and one-third inch thick, dress on a hot dish, arrange filets on top, pour a Montebello sauce over filets and serve.