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 Procure about 2 1/2 pounds fine, tender fillet, or tenderloin, of beef; trim it nicely all around, and cut into 6 equal, small fillets; with the side of a cleaver, flatten them slightly and equally; place them on a plate and season lightly and evenly with salt and pepper; heat 2 tablespoons butter in frying pan, put in the fillets, and saute 4 minutes on each side for "medium"; prepare 6 bread croutons by cutting sliced bread into rounds about the size of the fillets and frying crisp and brown in butter; on individual plates, place a bed of tatre sauce, or similar thick dressing, upon which place a fillet, and crown this with a crouton; garnish with 2 or 3 small prepared mushrooms, if desired; serve as hot as possible. Bread and Bread Making | Griddle Cakes and Waffles | Cereals and Cereal Products | Soups and Chowders | Salads and Salad Dressing | Relishes and Sauces | Meats | Poultry and Game | Fish and Seafoods | Eggs and Cheese | Sandwiches and Cold Meats | Vegetables and Garden Fruit | Cake and Cake Making | Pies and Pastries | Desserts and Frozen Ices | Beverages and Cold Drinks | Candy and Candy Making 
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