Châteaubriand Steak and Fried Potatoes from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
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 befo...
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Cooking tools:
- Chef's knife
- Cutting board
- Skillet
- Mixing bowl
- Saucepan
- Whisk
- Measuring spoon
- Tongs
- Spatula
- Slotted spoon
- Kitchen towel
- Plate
- Serving platter
- Stove
- Oven
- Paper towel
- Colander
- Peeler
Ingredients
- salt
- fillet of beef
- neck of beef
- fried potatoes
- pepper
- salad oil
- brown sauce
- fresh butter
- white wine
- lemon
- castor sugar
- butter
- parsley
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