Rump Steak à la Béarnaise

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894
Source
Mrs. A.B. Marshall's cookery book
Yield
1.0 pound
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (6)
Instructions (5)
  1. Season the rump steak with pepper and salt, and a little salad oil or warm butter.
  2. Let it remain in the seasoning for about one hour before cooking.
  3. Then put it to grill or broil.
  4. For one pound of meat cook for twelve to fifteen minutes, turning it only once while cooking.
  5. Then place on a hot dish and serve with Béarnaise sauce and fried potatoes over.
Original Text
Rump Steak à la Béarnaise. (Bifteck à la Béarnaise.) Season the rump steak with pepper and salt, and a little salad oil or warm butter, let it remain in the seasoning for about one hour before cooking, then put it to grill or broil. For one pound of meat cook for twelve to fifteen minutes, turning it only once while cooking, then place on a hot dish and serve with Béarnaise sauce and fried potatoes over.
Notes
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