Broiled Tenderloin a la Cheron
From The table, 1889
Serves 2
Presented as published in 1889. 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
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 169. The excerpt below is the record exactly as published.
Broiled Tenderloin a la Cheron. — Broil three tenderloin steaks, as for No. 503; lay them on a dish on the top of a gill of hot Bearnaise sauce (No. 166), place on each steak one hot artichoke-bottom filled with hot Macedoine (No. 1032), pour just a little meat-glaze
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