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Tenderloin of Beef, Trevise

Have a piece of tenderloin of beef larded and cooked. When cooked, remove it from the pan, lay it on a hot dish and keep warm. Skim the fat from the surface of the gravy; place the pan on the fire, pour in half gill tomato sauce and half gill demi-glace thoroughly mix with a wooden spoon; let boil for five minutes; strain the sauce through a Chinese strainer over the filet. Arrange six medium stuffed tomatoes around the filet and serve.