Chateaubriand of Beef

Cut the desired number of thick slices from a tenderloin of beef, and slit each
one nearly in halves ; place a teaspoonful of beef marrow seasoned with salt and
cayenne and a few strips of onion in this cavity, pressing the sides together, and
brush over with warm butter or oil ; place on a warm gridiron over a clear fire for
ten minutes. Remove, dish and squeeze a little lemon juice over them, serving as
hot as possible. Care should be taken to prevent the marrow from oozing out duiing
the process of cooking.