Noisettes of Tenderloin of Beef, Plain

Thin slices of tenderloin fried in oil and butter and served with gravy.

After trimming the tenderloin of beef, cut it into slices and lightly flatten them to about three-eighths of an inch in thickness and trim them round. After this is done each one should weigh about three ounces; then salt them on both sides; place them in a saucepan over a hot fire together with a little oil and a similar quantity of butter and cook rapidly for five to seven minutes. When cooked put them on a plate, glaze and serve on a dish with a little gravy poured around.