Reference > Farmer's Cookbook > BEEF > Châteaubriand of Beef
  Sautéd Fillets of Beef with Stuffed Mushroom Caps Broiled Meat Cakes  
CONTENTS · BIBLIOGRAPHIC RECORD

Châteaubriand of Beef

Trim off fat and skin from three pounds of beef cut from centre of fillet and flatten with a broad-bladed cleaver. Sprinkle with salt, brush over with olive oil, and broil over a clear fire twenty minutes. Remove to serving dish, garnish with red pepper cut in fancy shapes and parsley. Serve with

Espagnole Sauce. To one and one-half cups rich brown sauce add two-thirds teaspoon meat extract, one tablespoon lemon juice, and one and one-half tablespoons finely chopped parsley. Just before serving add one tablespoon butter and salt and pepper to taste.


CONTENTS · BIBLIOGRAPHIC RECORD
  Sautéd Fillets of Beef with Stuffed Mushroom Caps Broiled Meat Cakes  
 
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