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Fillet of Beef a la Bearnaise
From Miss Parloa's kitchen companion, 1887
Serves 5
Presented as published in 1887. 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
Nutrition per serving
483Calories
69 gProtein
0 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories483 kcal
Protein69 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat23 g
Saturated Fat8.8 g
Monounsaturated Fat11 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol211 mg
Sodium211 mg
Potassium1072 mg
Calcium45 mg
Iron6.9 mg
Magnesium64 mg
Phosphorus659 mg
Zinc17 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A3.2 mcg
Vitamin E0.6 mg
Vitamin K4.5 mcg
Vitamin B61.8 mg
Vitamin B128.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)18 mg
Folate16 mcg
Choline197 mg
Caffeine0 mg
Water225 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 161. The excerpt below is the record exactly as published.
Fillet of Beef a la Bearnaise. For eight persons allow about three pounds of the tenderloin of beef. Out it in slices about three-quarters of an inch thick. Sprinkle these slices with salt, pepper, and flour
Cook this with the app: pantry check, scaling, and the assistant.