• 1½–2 lb. fillet of beef
• salt and pepper
• butter or fat
• ½ pt. Béchamel sauce
• mashed potatoes
• ¼ pt. demi-glace sauce

Trim the fillet of beef into rounds (tournedos) about 2 in. in diameter and 1 in. thick and season with salt and pepper. Grill or fry in hot fat. Cover one side of the tournedos with thick Béchamel sauce, arrange on a bed of mashed potatoes and pour a little demi-glace sauce around.

If liked, the tournedos can be served on croûtes of fried bread. Brush over with meat glaze, arrange in a circle on a hot dish. Place a heap of cooked small potatoes in the centre and sprinkle the potatoes with parsley. Pour a little Béchamel sauce round and serve the rest separately.