Frenchdinner

Chateaubriand of Beef

Name: Chateaubriand of Beef
Cuisine: French
Ingredients: Order a piece of beef; cut three inches thick; flatten to two inches in thickness; Sprinkle with salt; brush over with olive oil

From What to Have for Dinner, 1905

Tenderloin steak or sirloin roast can be substituted.

Presented as published in 1905. 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 What to Have for Dinner (1905) by Fannie Merritt Farmer, page 62. The excerpt below is the record exactly as published.

CHATEAUBRIAND OF BEEF. Order a piece of beef, cut three inches thick, from the centre of the fillet. Trim off fat and skin and flat- ten with a cleaver or broad bladed knife to two inches in thickness. Sprinkle with salt, brush over with olive oil

Cook this with the app: pantry check, scaling, and the assistant.