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Noisettes of Beef, Foyot

Procure six small filets of beef one inch thick by one and a half inches in diameter. Season with a teaspoon salt and half teaspoon white pepper, well divided all around. Heat in a black frying pan a tablespoon melted butter, add the filets, one beside another, and briskly fry for three minutes on each side. Remove and place them on six freshly prepared toasts of the same size as the filets. Reduce two gills tomato sauce in a saucepan to half gill. Prepare a Bearnaise sauce. Strain the tomato sauce through a cheesecloth into the Bearnaise. Mix a little with a whisk and pour it over the filets. Garnish the filets all around with spinach and send to the table.