Chateaubriand Steak

Ingredients

• Cut the fillet of beef one and a half to two inches thick
• two thin slices from the neck of beef
• a glassful of white wine
• one ounce of glaze
• four tablespoonfuls of brown sauce
• two ounces of fresh butter
• a teaspoonful of chopped parsley
• half the juice of a lemon
• a tiny pinch of castor sugar

Method

1. 1

   Trim off all unnecessary fat and skin; season with salt, pepper, and salad oil.

2. 2

   Cook for twelve or fifteen minutes over a bright fire.

3. 3

   Prepare a sauce by boiling a glassful of white wine with one ounce of glaze and four tablespoonfuls of brown sauce, then add two ounces of fresh butter bit by bit.

4. 4

   Mix in a teaspoonful of chopped parsley, half the juice of a lemon, and a tiny pinch of castor sugar.

5. 5

   Pour over the meat and serve at once.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 168. The excerpt below is the record exactly as published.

Chateaubriand Steak. Cut the fillet of beef one and a half to two inches thick ; trim off all imnecessary fat, and skin ; season with salt, pepper and salad oil, and let it lie in the seasoning for at least one hour before cooking : then put it on oiled straws, between two thin slices from the neck of beef, which can afterwards be used up in other ways, and cook for twelve or fifteen minutes over a bright tire; dish it up, and serve with fried potatoes, and a sauce prepared thus : — Put a glassful of white wine in a stew-pan ; then mix into it one ounce of glaze and four tablespoonfuls of brown sauce (p. 329) ; boil up together, and add by degiees two ounces of fresh butter, working it in bit by bit ; when the butter has dis- solved, mix in a teaspoonful of chopped parsley, half the ENTREMETS. 303 juice of a lemon, and a tiny pinch of castor sugar

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