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Tournedos of Beef, Chasseur

Trim off a little of the fat from top of a two-pound piece tenderloin of beef, then cut in six equal pieces. Neatly flatten, place on a deep dish with teaspoon salt, half teaspoon pepper, a sliced onion, one branch parsley, cut in pieces, one sprig thyme, two bay leaves, one bean crushed garlic, juice of a sound lemon and three tablespoons oil, then let marinade one and a half hours. Drain them. Heat a tablespoon melted butter in a black frying pan, add the filets and briskly fry two minutes on each side. Remove and arrange on a dish over six small round, freshly prepared slices of toast. Pour a Chasseur sauce over and serve.