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Tournedos of Beef with Marrow

Procure six small tournedos (filets) three-quarters of an inch thick and two inches in diameter; place them on a plate, season well all around with a teaspoon salt and half teaspoon pepper. Thoroughly heat in a black frying pan two tablespoons melted butter or lard, add the tournedos, one beside another, and fry for three minutes on each side.

Prepare six round toasts of the size of the tournedos and place them on a hot dish. Dress the tournedos on the toasts. Arrange two small pieces boiled marrow on top of each filet, pour a hot Madeira sauce, around the tournedos and serve.