Beefsteaks a la Francaise

These are cut from that part of a rump or sirloin of beef which is called the fillet—better known to most English people by the apellation of "the under-cut from a sirloin:"—for this purpose procure about a pound and a half of fillet of beef; pare off all sinew and excess of fat; cut the fillet in slices about half an inch thick, and season them on a plate, with a little oil, pepper and salt; broil on both sides—a little under-done; dish them up with maitre-d'hotel butter, No. 127, under them; garnish round with fried potatoes; glaze the beefsteaks, and serve before the butter is melted.