Fillets of Beef à la Maître d’Hôtel

Filets de Bœuf à la Maître d’Hôtel

Method

Take a piece of fillet of beef and cut it in slices about an inch thick and two inches in diameter, bat out with a wet chopping knife, remove all unnecessary fat and skin, and season the fillets with pepper and salt, pour over some warm butter or salad oil, and grill or broil from eight to ten minutes. Dish up straight down the dish, and on the top of each fillet place a piece of Maître d’Hôtel butter about the size of a walnut, and on this just sprinkle a little warm glaze and serve at once with fried ribands of potato round the base. The Maître d’Hôtel butter should not be put on the fillets till they are about to be served. This is also good as an entrée for dinner.

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