Filets de Bceuf d la Chateaubriand
From The new century cookery book, 1901
Serves 3
Serve with Parisienne potatoes for a complete dish.
Presented as published in 1901. 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 The new century cookery book (1901) by Charles Herman Senn, page 229. The excerpt below is the record exactly as published.
Filets de Bceuf d la Chateaubriand. — 3 double fillets, each weighing about 16 oz., sweet oil, Parisienne potatoes {No. 767), maitre d’hdtel butter {No. 324), Chateaubriand sauce (No. 250), seasoning. The name Chateaubriand is given to a double fillet, cut from the centre of a fillet of beef, the weight varying from sixteen to twenty ounces. Trim and pare the fillets neatly, and flatten slightly so that each is about three-quarters of an inch thick. Season with salt and pepper, baste freely with oil, and broil them over a slow but regular fire from fifteen to twenty minutes, according to requirement — if wanted rare sixteen minutes will suffice. Range them on a hot dish and serve with maitre d’hotel butter
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