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Tenderloin of Beef, Cassatt

Neatly trim a little fat from a two-and-a-half-pound piece tenderloin of beef, season it all over with a teaspoon salt and half teaspoon pepper. Place mirepoix in a roasting pan, lay beef over, baste with a little melted butter, pour two tablespoons water in pan, then set in oven for twenty-five minutes, turning and basting once in a while. Remove, lift up filet, cut in twelve even slices and arrange in baking dish, one overlapping another. Place in a saucepan one ounce butter with a finely sliced sound onion and gently brown for four minutes. Add six well-cleaned, sliced, fresh mushrooms, two tablespoons good sherry, and nicely brown for five minutes more, stirring once in a while. Add two tablespoons flour, mix well, pour in one and a half gills broth, season with three saltspoons salt, a saltspoon cayenne, and half saltspoon grated nutmeg. Sharply mix, let cook for five minutes, add egg yolk and briskly mix while heating for one minute. Pour sauce over filet, sprinkle a tablespoon fresh bread crumbs over all, set in oven for fifteen minutes, remove and serve in same dish with a Finnoise sauce separately.