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Mignons of Beef, Strasser

Neatly trim a two-pound piece tenderloin of beef, then cut it in six equal pieces. Season all around with a teaspoon salt, half teaspoon pepper, and keep on a plate until required. Cut six sound red tomatoes into quarters, place on a plate, remove seeds, then season with a level teaspoon salt, half teaspoon sugar, three saltspoons pepper and half teaspoon chopped parsley. Gently turn pieces in seasoning and roll in frying batter, then drop in boiling fat and fry for ten minutes, turning with skimmer once in a while, lift up, neatly trim and keep hot. Cut off tails and peel six large fresh mushrooms, place in a sautoire with a tablespoon melted butter and fry for three minutes on each side. Sprinkle over three saltspoons salt, pour in two tablespoons sherry, let cook for two minutes and keep on corner of range. Thoroughly heat a tablespoon melted butter in frying pan, arrange in filets one beside another and briskly cook for three minutes on each side. Remove and dress on a hot dish over six freshly prepared toasts the size of filets, crown-like, place tomatoes in centre and arrange mushrooms on top of filets. Place six very thin slices freshly broiled bacon around filets, add a half ounce butter to pan in which mignons were cooked, toss on fire until of a nice brown colour, evenly pour over filets and serve.