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Filet of Beef, Bruxelleoise

Skin and neatly trim a two-and-a-half-pound piece tenderloin of beef. Place a mirepoix in a small roasting pan, lay the filet over, season with a teaspoon salt and half teaspoon pepper; spread a half teaspoon melted butter on the surface of the beef, pour two tablespoons water into the pan, then set in the oven to roast for thirty-five minutes, turning and basting it once in a while. Remove, dress the filet on a dish and keep hot. Skim the fat from the gravy, place the contents of the pan in a small saucepan, with two tablespoons sherry and one and a half light gills demi-glace, boil on the range for ten minutes, then strain through a Chinese strainer over the filet. Have the same amount of Brussels sprouts, arrange them at the opposite ends of the dish and serve.