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Filets Mignons, Shallots Sauce

Cut two pounds beef tenderloin in six even pieces, neatly flatten them and nicely trim all around; season with half teaspoon salt and three saltspoons white pepper, well divided all over. Heat one tablespoon of butter in a frying pan, arrange on the mignons and briskly fry for three minutes on each side; arrange six toasts of bread on a hot dish, dress the filets on top, pour a shallots sauce over them and serve.