Chateaubriand Steak

Ingredients

• fillets from the center about one and a half inches thick
• maitre d'hotel butter
• brown sauce
• lemon juice
• parsley
• pimentoes

Method

1. 1

   Cut fillets from the center, flatten and shape.

2. 2

   Broil for 18-20 minutes.

3. 3

   Serve with maitre d'hotel butter or a brown sauce with lemon juice, parsley, and pimentoes.

As published

This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 40. The excerpt below is the record exactly as published.

Maitre d'Hotel Butter. Broiled steak, spread with maitre d 'hotel butter. Planked Beefsteak. Broil for seven minutes a porterhouse steak cut one and a half inches thick. Butter a plank, and arrange a border of potatoes close to the edge with pastry-bag and rose tube. Remove the steak to the plank and place in oven until the steak is done and potatoes browned. Spread steak with butter, season with salt and pepper. Garnish with mushroom caps and small tomatoes or red peppers. The tomatoes should be sauted in butter, also the mushroom caps. The red peppers also make a nice garnish. BEEF. «y Beefsteak with Oyster Blanket. Use beefsteak one and a half inches thick. Broil fifteen to eighteen minutes, and remove to platter. Spread with butter, and season with salt and pepper. •Clean a pint of large oysters and cover steak with them. Dot them with butter, and sprinkle with salt and pep- per and slight shaking of paprika. Place on grate of hot oven, and cook until oysters are plump and edges curled. Send to table at once. Garnish with curled celery and parsley. Mignon Fillets with Sauce. Cut slices from the end of the fillet about three- quarters of an inch thick. Press and trim into circles; dredge with salt and pepper, and saute in butter. Serve with Bearnaise sauce, resting each fillet on a circle of toast. Serve with string beans in cream or Brussel sprouts. Broiled Fillets of Beef. Cut slices from tenderloin of beef; wipe, shape and place on the w^ell-greased broiler, and broil under the gas flame for five or six minutes, according to the thick- ness of the fillets. Serve with brown mushroom sauce. Tenderloin Cutlets with Chestnuts. Cook small fillets of beef in butter, and serve round a mound of chestnut puree. Sauted Fillets with Mushroom Caps. Prepare the same as the mignon fillets, and saute the mushroom caps in butter until they are well done, and place one on top of each fillet. Serve with a rich brown sauce, highly seasoned, and have the garnish of red and green sweet-peppers cut into ribbons. 90 SCIENTIFIC COOKING. Chateaubriand Steak. Cut fillets from the center about one and a half inches thick. Flatten and shape with a cleaver, first removing all skin and fat. Broil for about eighteen or twenty minutes. Serve with maitre d 'hotel butter, or, if preferred, a brown sauce with a seasoning of lemon juice, parsley and pimentoes

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