Fillet of Steak a la Chateaubriand
From Practical household cookery, 1891
Serves 1
Presented as published in 1891. 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 Practical household cookery (1891) by E. Duret, page 106. The excerpt below is the record exactly as published.
FILLET OF STEAK A LA CHATEAUBRIAND. Cut two fillets of beef crosswise, at its thickest part, one and three-quarter inches thick, remove the sinewy part and trim them ; oil them slightly and sprinkle them with salt and pepper; put them on the gi-idiron to broil for about seven minutes each side. When cooked dish them up, garnish with potatoes cut filbert-shape
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