Sirloin Steak, or Entrecote a la Bordelaise
From The table, 1889
Serves 3
Presented as published in 1889. 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 table (1889) by Alexander Filippini, page 168. The excerpt below is the record exactly as published.
Sirloin Steak, or Entrecote a la Bordelaise. — Procure two sirloin steaks of one pound each ; season them with one pinch of salt and half a pinch of pepper. Baste on both sides with half a tablespoonful of oil, and put them on a broiler over a bright charcoal fire ; broil them for six min- utes on each side, and then place them on a hot serving-dish. Pour a pint of Bordelaise sauce
Cook this with the app: pantry check, scaling, and the assistant.