Broiled Fillet of Beef with Horse-Radish Sauce

Directions

1. Put slices of tenderloin steak, cut, three-fourth inch thick, into a hot blazer which has been rubbed over with a piece of beef fat.
2. Sear one side, turn and sear other side.
3. Cook four minutes, turning frequently.
4. Spread with soft butter, and sprinkle with salt and pepper.
5. For horse-radish sauce, beat four tablespoons heavy cream until stiff, add three tablespoons grated horse-radish root, mixed with one tablespoon vinegar, one-fourth teaspoon salt, and a few grains cayenne.