Cut beef tenderloin in slices one inch thick, and trim into circular shapes. Season with salt and pepper, and broil six minutes in hot buttered frying-pan. Remove marrow from a marrow-bone, cut in one-third inch slices, poach in boiling water, and drain. Put a slice of marrow on each fillet. To liquor in pan add one tablespoon butter, two tablespoons flour, and one cup Brown Stock. Season with salt, pepper, and Madeira wine. Pour sauce around meat.