Slice 1 1/2 lb. beef tenderloin into 1 inch steaks. With flat of knife even out the sides of each steak to form more or less regular rounds.

Heat 3 Tablespoons lard in skillet and, when very hot, fry the meat several minutes on both sides to get the degree of doneness you prefer. Before turning over steaks, sprinkle top side with freshly ground pepper. 

Salting steaks during cooking may make them tough, so allow dinner guests to season the portions on their plate. 

Serve with potatoes or rice, and a salad: sliced tomatoes in summer and grated carrot, apple, and horseradish salad in winter. As for cooked vegetables, Brussels sprouts or cauliflower nicely complement this dish.