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Chateaubriand of Beef
From Cookery and housekeeping, 1882
Serves 2
Presented as published in 1882. 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
582Calories
35 gProtein
0 gCarbs
48 gFat
Full nutrition (27 nutrients)
Calories582 kcal
Protein35 g
Carbohydrates0 g
Fiber0 g
Total Fat48 g
Saturated Fat20 g
Monounsaturated Fat21 g
Polyunsaturated Fat1.8 g
Cholesterol148 mg
Sodium118 mg
Potassium534 mg
Calcium16 mg
Iron3.7 mg
Magnesium34 mg
Phosphorus308 mg
Zinc7.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin B60.7 mg
Vitamin B125.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)7.1 mg
Folate14 mcg
Water115 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 63. The excerpt below is the record exactly as published.
Chateaubriand of Beef. This is made with slices of fillets of beef, but each two slices must be only slightly severed in the middle, making a sort of bivalve, into which are introduced a small lump of marrow, a sprinkle of salt and cayenne pepper, and a few shreds of onion. The beef sides are then pressed together ; a little butter or oil
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