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Tenderloin Steaks, Hoteliere

Procure six four-ounce tenderloin steaks, neatly flatten and trim, season all over with a teaspoon salt and half teaspoon pepper. Lightly roll them in a tablespoon melted butter, roll in fine, fresh bread crumbs and broil for four minutes on each side, dress on a hot dish, pour a Colbert sauce over them, decorate all around with fried parsley and serve.