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Filet Mignons with New Potatoes Rissolees

Neatly trim top of a two-pound piece filet of beef, then cut in six even pieces. Mix on a plate one tablespoon oil, one teaspoon salt and half teaspoon pepper; repeatedly turn filets in seasoning, arrange on a broiler and broil three minutes on each side. Remove, dress on a hot dish, arrange twelve small potatoes rissolees around the filets, spread a maitre d'hotel butter over them and serve.