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A Restaurant Tenderloin

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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The recipe

Ingredients

Directions

  1. Remove the skin encircling the fillet of beef.

  2. Flatten the fillet out to form a large steak, 1 inch thick, using a heavy cleaver.

  3. Trim off any rough edges.

  4. Season with coarse sea salt before cooking.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

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