(Recipe #8, page 76)
After pounding the tenderloin, remove the membrane and fat, rub it with finely ground salt and some pepper. Heat a generous amount of butter in a clean frying pan very hot, place the filet in the pan, and cook for 15 minutes over high heat uncovered, basting constantly; set it out immediately on a heated platter.
Stir a little cold water into the gravy and pass it with the meat. If you want to flavor the gravy with fresh mushrooms, clean them well, chop them coarsely (see I, no. 16), and braise them for a few moments in the pan. Then thicken the gravy with a bit of flour and stir in some water and optionally a tablespoon of crème fraîche. To make the gravy stronger, mix in some meat extract, a pinch at a time.
If a vegetable is arranged decoratively around the filet, additional cream should be stirred into the gravy and if necessary a little more meat extract; pour the gravy over the roast through a strainer.
Translated by David Green.