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Mignons of Beef, Bordelaise

Have a two-pound piece of fine tenderloin of beef (filet). Pare nicely all around, then cut into six equal filets. Flatten them lightly. Lay them on a dish, season with a teaspoon salt and half a light teaspoon white pepper, evenly divided. Heat a tablespoon of clarified butter in a large frying pan, lay in the filets one beside another and cook briskly for three minutes on each side. Dress on a hot dish, one overlapping another. Pour the Bordelaise sauce over them and serve.