Take a slice of fillet of beef or tournedos, one for each person. Cook these in butter in a pan; they should be well “seized” on both sides, but otherwise rather underdone. Season them and keep them hot. Take some fresh mushrooms, as large as possible, clean them and cook them in butter. Keep them hot Take two or three red or green peppers, either poach them in boiling water or bake them in the oven, peel them and cut them very finely as you would for a julienne of any vegetable. Place a little heap of julienne of peppers in the hollow of each mushroom, season with salt and pepper. Put in the pan in which the tournedos have cooked very little hot water and white wine, reduce over the fire, add a small piece of butter and pour the gravy over the tournedos in the serving dish. This dish can be nicely arranged, each little fillet resting on a piece of fried bread, and the garnished mushrooms all round.
When the fresh sweet peppers are no more in season, good results can be obtained by using tinned pimentos. They should be washed first, then poached in boiling water and cut as described above.