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Tournedos of Beef, Imperial

Cut six equal pieces from a well-trimmed two-pound filet of beef, neatly flatten, and season with a teaspoon salt and two saltspoons pepper. Prepare a Bearnaise sauce and divide in half. Place a gill of tomato sauce in a saucepan and let it reduce to a quarter of the quantity, and mix this tomato in one part of the Bearnaise.

Heat a tablespoon melted butter in a frying pan, lay the filets in one beside another, and briskly fry for three minutes on each side. Dress them on six round bread croutons, of same size as the tournedos, on a large hot dish. With a tablespoon spread the plain Bearnaise sauce on half of the surface of each tournedo, and the Bearnaise with the tomato on other half of same, arrange a very thin slice of truffle on top of each and serve.