Tenderloin Steak For One
From Cooking for profit, 1886
Serves 1
Cost of material — steak 18, butter to sauce 2, potatoes 1, lemon 1, condiments 2, bread 2, butter 3; 29c.
Presented as published in 1886. 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 Cooking for profit (1886) by Jessup Whitehead, page 19. The excerpt below is the record exactly as published.
Tenderloin Steak For One. Price in first-class restaurants 55c, including bread, butter, potatoes and condiments. Cut a slice from the filet rather over than imder -J pound, and in thickness according to the size of the filet, notch through the outside skin with the point of the knife, flatten the steak with a blow of the cleaver to rather less than an inch thick, lay it on a plate and brush over both sides with a slight touch of butter, broil over clear coals about 5 minutes, or as ordered, and season with a dredg- ing of salt and pepper while it is cook- ing. Serve in a hot dish; pour over it 2 tablespoonfuls of melted fresh butter, garnish with a few sprigs of parsley and place -J a lemon at the edges. Serve potatoes as ordered ; if chips or French-fried they may be in the dish as a border, other kinds in a separate dish. 18 SAN FRANCISCO HOTEL GAZETTES Cost of material — steak 18, butter to Bauce 2, potatoes 1, lemon
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