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Minced Tenderloin, Point Du Jour

Cut a pound of tenderloin into twelve even slices. Season with half teaspoon salt and two saltspoons white pepper. Heat a tablespoon melted butter in a frying pan, add the beef, and briskly cook for one minute on each side. Remove and dress on a hot dish, one overlapping another, and keep warm. Add four finely chopped shallots to the pan, cook for a minute, then add half gill claret, half gill demi-glace, and half a teaspoon finely chopped chives; then let briskly reduce for five minutes. Pour over the beef and serve.