Trim some select fillet mignon of beef, about four ounces of each,
nicely. Saute these in a frying pan with clarified butter on a hot fire.
Dress on a small round plank, about four and a half inches in diameter,
decorated with a border of mashed potatoes. Over the fillet mignon pour
stuffed pimentoes, covered with a sauce made of fresh mushrooms, sauteed
sec over which has been poured a little chateaubriand sauce. Serve
chateaubriand sauce in a bowl.
The second is: