Châteaubriand Steak and Fried Potatoes

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894
Source
Mrs. A.B. Marshall's cookery book
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (14)
For the steak
For the sauce
Instructions (13)
  1. Cut the fillet of beef one and a half to two inches thick.
  2. Trim off all unnecessary fat and skin.
  3. Season with salt, pepper, and salad oil.
  4. Let it lie in the seasoning for at least one hour before cooking.
  5. Put it on oiled straws, between two thin slices from the neck of beef.
  6. Cook for twelve or fifteen minutes over a bright fire.
  7. Dish up, and serve with fried potatoes, and the prepared sauce.
Sauce preparation
  1. Put a wine-glassful of white wine into a stewpan.
  2. Mix into it one ounce of glaze and four good tablespoonfuls of brown sauce.
  3. Boil up together.
  4. Add by degrees two ounces of fresh butter, working it in bit by bit.
  5. When the butter has dissolved mix in a teaspoonful of chopped parsley and half the juice of a lemon, and a tiny pinch of castor sugar.
  6. Pour over the fillet, and serve at once.
Original Text
Châteaubriand Steak and Fried Potatoes. (Châteaubriand, aux Pommes de Terre frites.) Cut the fillet of beef one and a half to two inches thick; trim off all unnecessary fat and skin; season with salt, pepper, and salad oil, and let it lie in the seasoning for at least one hour before cooking; then put it on oiled straws, between two thin slices from the neck of beef, which can afterwards be used up in other ways, and cook for twelve or fifteen minutes over a bright fire; then dish up, and serve with fried potatoes, and a sauce prepared thus:—Put a wine- glassful of white wine into a stewpan; then mix into it one ounce of glaze and four good tablespoonfuls of brown sauce; boil up together, and add by degrees two ounces of fresh butter, working it in bit by bit; when the butter has dissolved mix in a teaspoonful of chopped parsley and half the juice of a lemon, and a tiny pinch of castor sugar; pour over the fillet, and serve at once. The fillet is best when grilled.
Notes
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