Porterhouse steak

The "Queen" cookery books. No.6. Swee... · S. Beaty-Pownall · 1902

Source: The "Queen" cookery books. No.6. Sweets "part 1"
Status: success · extracted 4 days ago
Not a recipe: No

Ingredients (19)

For the steak

Cut one or more slices fully 11/4in. thick off the thickest part of the sirloin, with the fillet or undercut attached, making it look like a gigantic loin (mutton) chop. ↝ Beef, top sirloin steak, raw [Beef Products]
Flatten this meat slightly with a cutlet bat or a heavy cook's knife, ↝ Pheasant, raw, meat only [Poultry Products]
brush it over with good oil or liquefied butter, ↝ Oil, safflower [Fats and Oils]
brush it over with good oil or liquefied butter, ↝ Butter, stick, unsalted [Dairy and Egg Products]
pepper lightly with freshly-ground black pepper, ↝ Spices, pepper, black [Spices and Herbs]

For serving with steak

a pat of any savoury butter (such as anchovy, maître d'hôtel, Perigord, or many other butters)
broiled mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]
tomatoes cooked thus: Put 2oz. of butter or clarified dripping in the pan, and lay into this (when melted) five or six tomatoes halved, skin side downwards, and let them fry for five minutes without turning; ↝ Butter, stick, unsalted [Dairy and Egg Products]
tomatoes cooked thus: Put 2oz. of butter or clarified dripping in the pan, and lay into this (when melted) five or six tomatoes halved, skin side downwards, and let them fry for five minutes without turning; ↝ Tomatoes, raw [Tomatoes]
salt both lightly, ↝ Salt, table, iodized [Spices and Herbs]
horseradish sauce, or any other sauce to taste. ↝ Sauce, horseradish [Soups, Sauces, and Gravies]

For Chateaubriand fourré variation

Cut the meat fully 2in. thick, and slit it halfway through horizontally, lay inside it a thickish layer of d'uxelles mixture with a minced anchovy and a very little minced tarragon; ↝ Pheasant, raw, meat only [Poultry Products]
lay inside it a thickish layer of d'uxelles mixture with a minced anchovy and a very little minced tarragon; ↝ Vegetable mixture, dried [Not included in a food category]
lay inside it a thickish layer of d'uxelles mixture with a minced anchovy and a very little minced tarragon;
lay inside it a thickish layer of d'uxelles mixture with a minced anchovy and a very little minced tarragon; ↝ Parsley, raw [Not included in a food category]
brush it over with a little oil or clarified butter, ↝ Oil, safflower [Fats and Oils]
brush it over with a little oil or clarified butter, ↝ Butter, Clarified butter (ghee) [Dairy and Egg Products]
lay on a sheet of buttered paper previously spread with some more of the d'uxelles, ↝ Butter, stick, unsalted [Dairy and Egg Products]
lay on a sheet of buttered paper previously spread with some more of the d'uxelles,

Instructions (26)

Preparation of Porterhouse Steak

Cut one or more slices fully 1 1/4in. thick off the thickest part of the sirloin, with the fillet or undercut attached, making it look like a gigantic loin (mutton) chop.
Flatten this meat slightly with a cutlet bat or a heavy cook's knife.
Brush it over with good oil or liquefied butter.
Pepper lightly with freshly-ground black pepper.
Grill the steak for fifteen to twenty minutes, according to thickness and the amount of cooking desired.

Serving Suggestion 1: With Savoury Butter

Place a pat of any savoury butter (such as anchovy, maître d'hôtel, Perigord, or many other butters) on the hot dish.
Lay the steak on it.
Lay another pat on the top, so that it is well melted over the meat by the time the latter reaches the dining-room.

Serving Suggestion 2: With Broiled Mushrooms or Tomatoes

Put 2oz. of butter or clarified dripping in the pan.
When melted, lay into this five or six tomatoes halved, skin side downwards.
Let them fry for five minutes without turning.
When the steak and the tomatoes are cooked, salt both lightly.
Dish on a very hot dish, either with or without the savoury butter.
Garnish with the tomatoes, horseradish sauce, or any other sauce to taste.

Preparation of Chateaubriand fourré variation

Cut the meat fully 2in. thick.
Slit it halfway through horizontally.
Lay inside it a thickish layer of d'uxelles mixture with a minced anchovy and a very little minced tarragon.
Fold the steak back into shape.
Brush it over with a little oil or clarified butter.
Broil it for twelve or fifteen minutes till three parts cooked.
Lift it off the grid.
Lay it on a sheet of buttered paper previously spread with some more of the d'uxelles.
Place a little more of the latter on top of the meat.
Fold the paper over tightly.
Finish off over the fire or in a sharp oven till the paper browns lightly and puffs out.
Serve very hot without removing the paper.

Original Text · last edited 4 days ago

Porterhouse steak.—Cut one or more slices fully 1¼in. thick off the thickest part of the sirloin, with the fillet or undercut attached, making it look like a gigantic loin (mutton) chop. Flatten this meat slightly with a cutlet bat or a heavy cook's knife, brush it over with good oil or liquefied butter, pepper lightly with freshly-ground black pepper, and grill the steak for fifteen to twenty minutes, according to thickness and the amount of cooking desired. This steak can then be served in a variety of ways; a pat of any savoury butter (such as anchovy, maître d'hôtel, Perigord, or many other butters) being placed on the hot dish, the steak laid on it, and another laid on the top, so that it is well melted over the meat by the time the latter reaches the dining-room. It can also be served with broiled mushrooms or tomatoes cooked thus: Put 2oz. of butter or clarified dripping in the pan, and lay into this (when melted) five or six tomatoes halved, skin side downwards, and let them fry for five minutes without turning; when the steak and the tomatoes are cooked, salt both lightly, dish on a very hot dish, either with or without the savoury butter, and garnish with the tomatoes, horseradish sauce, or any other sauce to taste.
Another form of this dish is prepared as follows, though for this a very thick slice is generally chosen instead of the rib steak: Cut the meat fully 2in. thick, and slit it halfway through horizontally, lay inside it a thickish layer of d'uxelles mixture with a minced anchovy and a very little minced tarragon; fold the steak back into shape, brush it over with a little oil or clarified butter, and broil it for twelve or fifteen minutes till three parts cooked. Now lift it off the grid, lay it on a sheet of buttered paper previously spread with some more of the d'uxelles, place a little more of the latter on top of the meat, fold the paper over tightly, and finish off over the fire or in a sharp oven till the paper browns lightly and puffs out, and serve very hot without removing the paper. This is sometimes called “Chateaubriand fourré,” and the filling may be varied according to taste and convenience.

Notes

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