Fillets Of Beef With Olives

A piece of ramp steak, pepper, salt, olives, onions, flour, stock, sauce.

Cut a piece of rump steak into slices 3/8 of an inch thick, and trim them into shape. Melt plenty of butter in a baking-tin, lay the fillets of beef in this, and let them stand in a warm place for an hour or so; then sprinkle them with pepper and salt, and fry them in some very hot butter, turning them to let both sides color. Stone a quantity of olives and parboil them. Fry some onions a brown color in butter, add a little flour, and, when that is colored, as much stock as you want sauce, pepper, salt and spices to taste. Let the sauce boil, then strain it, add the olives, and serve when quite hot, with the fillets in a circle round them.

Fillets Of Beef (A La Chateaubriand)

A piece of sirloin of beef, pepper, salt, oil.

A piece of the under cut of the sirloin of beef; trim off the fat neatly, and the skin next to it; cut it across the grain into slices 1 1/2 in. thick, sprinkle them with pepper, dip them in oil, and broil over a clear fire, sprinkle with salt, and serve very hot in a dish garnished with potatoes sautées au beurre. For potatoes sautées au beurre see receipt under "Vegetables,"