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Mignons of Beef, Cahor

Neatly trim a little of the fat of a two-pound piece tenderloin of beef, then cut it in six even mignons, lightly flatten, and season with a teaspoon salt and half teaspoon pepper. Thoroughly heat a tablespoon melted butter in frying pan, arrange the mignons in it one beside another and quickly fry for two minutes on each side, lift up with fork and keep them on a plate until required.

Thoroughly wipe three fresh, medium tomatoes cut in halves, season evenly with half teaspoon each salt and sugar and two saltspoons pepper, lightly roll in flour, then place them in the mignons frying pan and gently cook for three minutes on each side; remove, dress on a baking dish and place filets on top of tomatoes. Prepare and pour a Mornay sauce and sprinkle a tablespoon bread crumbs over the mignons, set in the oven eight minutes, remove and serve.