Planked Sirloin Steak, St. Francis

Ingredients

• a three pound sirloin steak
• roll in oil
• a little Hollandaise sauce
• a dozen fresh mushrooms
• some Pansienne potatoes

Method

1. 1

   Season steak with salt and pepper, roll in oil, and broil.

2. 2

   Place on a hot meat-plank and garnish with vegetables and mushrooms.

3. 3

   Serve sauce Colbert separately.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 160. The excerpt below is the record exactly as published.

Planked sirloin steak, St. Francis Escarole and chicory salad Fancy ice cream Assorted cakes Coffee Eggs, St. Catherine. Cut the tops from four large baked potatoes, and scoop out the insides. Lay a slice of tomato in the bottom, season with salt and pepper, break an egg in each, and cover with well-seasoned cream sauce. Sprinkle with grated cheese, put small bits of butter on top, and bake in oven for about ten minutes. Serve on napkin, with parsley in branches. Boneless squab en aspic. Cut the squabs open at the back, and remove all the bones, being careful not to cut the skin. Spread flat on the table, season with salt and pepper, fold together and place in a buttered pan and cook until done, and of a nice color. Allow to become cold. Set an oval mould in cracked ice, garnish the bottom with sliced truffles, pour in just enough nearly cold meat jelly to cover the truffles. Place the cold squab in the mould and fill to the top with jelly. Keep in the ice box until set. When ready to serve turn over on a napkin, remove the mould, and garnish with parsley. Majestic salad. Equal parts of celery, raw apple, and green peppers cut in Julienne style. Serve with mayonnaise dressing. Consomme Talleyrand. Put four grated truffles in a soup tureen, add a glassful of very dry sherry wine, and a pinch of Cayenne pepper, cover, and stand for an hour. When ready to serve pour three pints of hot consomme tapioca over it. Planked sirloin steak, St. Francis. Season a three pound sirloin steak with salt and pepper, roll in oil and broil. When done place it on a hot meat- plank sufficiently large so that it may be garnished with a bouquet of new peas cooked in butter, string beans, asparagus tips with a little Hollandaise sauce on them, and French carrots in butter. Lay a dozen fresh mushrooms on top of the steak. Around the steak and vegetables lay some Pansienne potatoes

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