Tenderloin Steak, Whole
From The bachelor and the chafing dish, 1895
Presented as published in 1895. 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 bachelor and the chafing dish (1895) by Deshler Welch, page 29. The excerpt below is the record exactly as published.
Tenderloin Steak, Whole. — A tenderloin steak an inch and a half thick can be cooked to a nicety in the chafing-dish. Flood the dish first with olive-oil, and when hot put in the steak and cover up. Cook three minutes on each side, season to suit, and when removing the steak add two tablespoons of water
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