gluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Broiled Fillet of Beef
From Kirmess cook book, 1907
Serves 4
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
570Calories
84 gProtein
1 gCarbs
26 gFat
Full nutrition (31 nutrients)
Calories570 kcal
Protein84 g
Carbohydrates1.2 g
Fiber0.1 g
Sugars0.4 g
Total Fat26 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol256 mg
Sodium206 mg
Potassium1393 mg
Calcium17 mg
Iron10 mg
Magnesium89 mg
Phosphorus756 mg
Zinc13 mg
Copper0.4 mg
Manganese0 mg
Vitamin C0.8 mg
Vitamin A3 mcg
Vitamin E0.1 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.6 mcg
Caffeine0 mg
Water288 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Kirmess cook book (1907), page 61. The excerpt below is the record exactly as published.
season with salt and pepper. Sprinkle generously wilh pieces of butter. When the butter is melted, serve plain, or with any sauce desired. The length of time a steak should be broiled depends entirely upon its thickness. A steak one inch and a half thick will cook underdone, or rare, in seven or eight minutes. Should you have a steak two and a half or three inches thick, ii is a good plan to be- gin cooking it in front of the coals. The center cooks, then it can be finished over the coals. BBOILED FILLET OF BEEF. Mrs. F. D. Gray. Cut three and one-half pounds of the tenderloin of beef in slices about three-fourths of an inch thick. Sea- 146 KIRMESS COOK BOOK. son with salt and pepper. Broil for five or six minutes. Serve with mushroom sauce
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.