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Filets Mignon, Genoise Sauce

Trim a little of the fat from a two-pound piece of tender filet of beef, then cut it in six equal filets; lightly flatten, season with teaspoon salt and half teaspoon pepper and keep on a plate. Cut two and a half ounces fresh beef marrow in quarter-inch pieces, place on lightly buttered tin, sprinkle half teaspoon salt over, set in oven for five minutes, then remove and keep hot. Prepare a puree of peas, dress pyramid-like in centre of hot dish, heat tablespoon melted butter in frying pan, place filets in one beside another, briskly cook for three minutes on each side, arrange the marrow over the filets, pour a Genoise sauce over them and serve.