Filet a la Chateaubriand

Ingredients

• a large tenderloin steak
• two thin steaks
• salt
• pepper
• sauce of hot butter
• Truffle sauce instead of the butter, if desired.
• add parisienne potatoes
• cut lemon

Method

1. 1

   Broil the large tenderloin steak between two thin steaks over a slow charcoal fire until done.

2. 2

   Preserve all the gravy.

3. 3

   Remove the outside steaks when done and squeeze their gravy over the other steak.

4. 4

   Fasten the edges of the outside steaks with small skewers before grilling.

5. 5

   Pour hot butter sauce with salt and pepper around the steak, and serve with parisienne potatoes and cut lemon.

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 20. The excerpt below is the record exactly as published.

Filet a la Chateaubriand. Price $1,25, or indefinite according to style of house. It is a large tenderloin steak broiled between two thin steaks over a slow v bar- coal fire until done through, with all the gravy of the three carefully preserved. The outside steaks removed when done only their gravy squeezed over the oth- er. Common thin steaks answer for the outside. Have them wide enough and fasten the edges together with small skewers before placing on the gridiron. Pour sauce of hot butter with salt and pepper in it around the steak, add paris- ienne potatoes and cut lemon. Truffle sauce instead of the butter, if desired.

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