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Noisettes of Beef, Chateaubriand

Cut out from a two-pound piece of filet of beef six equal noisettes. Neatly flatten and place on a plate. Season all around with a teaspoon salt and half teaspoon pepper. Cut three large, peeled and washed potatoes into olive forms, wash and drain. Place in a frying pan with one and a half tablespoons of melted butter. Season with half teaspoon salt and gently brown for twenty-five minutes, frequently turning meanwhile. Pour the butter of the pan into another frying pan, thoroughly heat, place the noisettes into this pan, one beside another, and briskly fry for three minutes on each side. Remove, arrange on a hot dish, crown-like, place the potatoes in the centre, pour a Chateaubriand sauce around the noisettes and serve.