Chateaubriand of Beef

Beef tenderloin stuffed with onion on seasoned beef marrow.

Cut the desired number of thick slices from a tenderloin of beef, and slit each one nearly in halves; place a teaspoonful of beef marrow seasoned with salt and cayenne and a few strips of onion in this cavity, pressing the sides together, and brush over with warm butter or oil; place on a warm gridiron over a clear fire for ten minutes. Remove, dish and squeeze a little lemon juice over them, serving as hot as possible. Care should be taken to prevent the marrow from oozing out during the process of cooking.