BEEF STEAKS À LA FRANÇAISE

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (10)
Instructions (10)
  1. Prepare the sirloin steaks by freeing them from skin and cutting them into even, round, quarter-inch slices. If sirloin is unavailable, use part of the rump.
  2. Season the steaks with fine salt and pepper.
  3. Brush the steaks with a little clarified butter.
  4. Broil the steaks over a clear, brisk fire.
  5. While the steaks are broiling, mix a teaspoonful of extremely finely minced parsley with a large slice of fresh butter, a little cayenne, and a small quantity of salt.
  6. Once the steaks are done, place the butter mixture into the serving dish.
  7. Lay the steaks on top of the butter mixture in the dish.
  8. Garnish the steaks plentifully with fried potatoes.
  9. For an improvement, squeeze the juice of half a lemon onto the butter before heaping the meat over it.
  10. Prepare the potatoes by slicing them rather thin, coloring them to a fine brown, and placing them evenly around the meat.
Original Text
BEEF STEAKS À LA FRANÇAISE. The inside of the sirloin freed from skin and cut evenly into round quarter-inch slices, should properly be used for these; but when it cannot be obtained, part of the rump must be substituted for it. Season the steaks with fine salt and pepper, brush them with a little clarified butter, and broil them over a clear brisk fire. Mix a teaspoonful of parsley minced extremely fine, with a large slice of fresh butter, a little cayenne, and a small quantity of salt. When the 189steaks are done, put the mixture into the dish intended for them, lay them upon it, and garnish them plentifully with fried potatoes. It is an improvement to squeeze the juice of half a lemon on the butter before the meat is heaped over it. The potatoes should be sliced rather thin, coloured of a fine brown, and placed evenly round the meat.
Notes
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