Fillets of Beef a la Chateaubriand
- 1 piece beef sirloin
- Pepper
- Salt
- Oil
Trim off the fat from the meat. Cut it across the grain into slices 1 1/2 inches thick. Sprinkle with pepper. Dip in oil. Broil over a clear fire. Sprinkle with salt. Serve very hot garnished beautifully with potatoes sautées au beurre (see Potatoes Sautées au Beurre recipe.)
Submitted by Aug 22, 2009
15 min
30 min
45 min