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Tenderloin of Beef, Athenienne

Neatly trim a little of the fat from a two-and-a-half-pound piece tenderloin of beef. Place a mirepoix in a roasting pan, lay filet over, season with a teaspoon salt and half teaspoon pepper, lightly baste with a tablespoon melted butter, pour two gills water into pan, then set in brisk oven for thirty-five minutes, turning and basting it once in a while. Remove, dress filet on a hot dish and keep hot.

Remove fat from surface of gravy, then transfer contents of pan into a small saucepan, pour in a gill demi-glace, two tablespoons sherry and one saltspoon cayenne pepper, mix well and let reduce for ten minutes. Skim fat off surface, then strain sauce over tenderloin, dress egg plant julienne at both ends of dish and serve.