Fillet Steaks a la Chateaubriand
From Miss Parloa's kitchen companion, 1887
Serves 10
Serves ten persons.
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
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 Steaks a la Chateaubriand. Have the steaks cut from the best part of the tender- loin and about an inch and a quarter thick. Rub them with a slice of onion, season with salt and pepper, and brush melted butter or olive oil over them. Broil over clear coals for ten minutes. Arrange them on a hot dish, and pour Chateaubriand sauce over them. Garnish with potato balls saute. For ten persons use five or six slices of tenderloin, one pint of sauce, and a pint and a half of potato balls
Cook this with the app: pantry check, scaling, and the assistant.