Brighter red meat
is less mature or improperly aged
Two tenderloins
about 5 inches in diameter and one inch thick are just
about right.
Let tenderloins come to room temperature and heat
iron griddle to smoking hot
Wipe it with a clean, damp
cloth before adding lard or vegetable oil and allow to heat
until heat patterns form
Place tenderloins on griddle
and move them to a fresh greased spot on the griddle in
ten seconds
Then cover with a light tin lid.
In another small, hot frying pan melt the butter
Dredge mushrooms in flour and put into pan with butter
and allow to saute until tender
Be sure to shake the
frying pan with the tenderloins from time to time
Allow
them to fry until almost the proper point on the first
side, then turn over for a quick braising
Place them on
a large platter
Sprinkle ground pepper on the griddle
and add a little water
Let cook briefly, stir with a spa-
tula and dribble over meat
Salt and pepper lightly.
Add a little butter to the griddle, fry a slice of lightly
toasted bread on one side and place around platter
Garnish with parsley and endive
Serve with commer-
cial steak sauce or make your own ( recipe follows ).
