Beef Tenderloin

How to make it

1. 1

   The meat is cut away from the bone with a sharp knife; dried with a meat cloth.

2. 2

   The meat is surrounded by a membrane, and you follow it with the knife; pound it a little, remove all sinew, and lard lengthwise with cut strips of pork.

3. 3

   The butter is browned in the frying pan, and the tenderloin is browned in it on all sides, the boiling water is added, salted, and it simmers covered ¼—½ hour. The tenderloin should be raw in the middle.

4. 4

   Sauce: Butter and flour are browned slowly, thinned little by little with the strained stock, ½—¾ litre, simmered for 10 min., and cayenne and salt added to taste.

5. 5

   With the tenderloin serve boiled macaroni, vegetables, potato purée, chestnuts. The beef tenderloin may be topped with warm béarnaise sauce.

6. 6

   NB. Stock is boiled from the bone after all the meat has been scraped off; the meat is used for meat patties, for example. On the outside of the loin lie the false tenderloins, on the inside the true ones.