Cut the fillet into slices just under 2 inches thick, and trim them into rounds measuring about 3½ inches in diameter. Remove every particle of fat or gristle. Shape into rounds, and tie with string, so that when cooked they will retain their shape. Each tournedos should weigh about 3 ozs. Sprinkle with a little salt and pepper, and put them in hot butter and oil in a sauté pan, on a fairly quick fire. As they should be somewhat underdone inside, cook for 5 minutes on one side, and turn and cook for 5 minutes on the other. If preferred a little more done, allow a minute or so longer. Dress them on rounds of bread, previously fried to a golden tint in butter, and cut slightly bigger than the tournedos and surround with potatoes château—potatoes shaped into large olives, seasoned with salt and pepper, and cooked slowly in clarified butter to a golden colour, and sprinkled with-chopped parsley. Then either put a little of the sauce béarnaise on each, or hand the sauce around in a sauceboat.