Small mushrooms may be prepared in the same way, or they may be
sauted in the fat that remains in the pan after the steak has been
removed. Tomatoes that are served over steak should be sliced, rolled in
crumbs, and then sauted.
ROASTS AND THEIR PREPARATION
[Illustration: FIG. 14]
51. FILLET OF BEEF.--A large variety of roasts can be obtained from a
side of beef, but by far the most delicious one is the tenderloin, or
fillet of beef. This is a long strip of meat lying directly under the
chine, or back bone. It is either taken out as a whole, or it is left in
the loin to be cut as a part of the steaks that are obtained from this
section. When it is removed in a whole piece, as shown in Fig. 14, the
steaks that remain in the loin are not so desirable and do not bring
such a good price, because the most tender part of each of them
is removed.
[Illustration: FIG. 15]
Two different methods of cookery are usually applied to the tenderloin
of beef. Very often, as Fig. 14 shows, it is cut into slices about 2
inches thick and then broiled, when it is called _broiled fillet_, or
_fillet_ mignon. If it is not treated in this way, the whole tenderloin
is roasted after being rolled, or larded, with salt pork to supply the
fat that it lacks. Whichever way it is cooked, the tenderloin always
proves to be an exceptionally tender and delicious cut of beef.
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