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📝 Description
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🥘 Ingredients
2 lbs. of steak, 8 potatoes, 1/4 lb. of butter, salt and pepper to taste, 1 teaspoonful of minced herbs.
👨🍳 Method
Put the butter into a frying or _sauté_ pan, set it over the fire, and let it get very hot; peel, and cut the potatoes into long thin slices; put them into the hot butter, and fry them till of a nice brown colour. Now broil the steaks over a bright clear fire, turning them frequently, that every part may be equally done: as they should not be thick, 5 minutes will broil them. Put the herbs and seasoning in the butter the potatoes were fried in, pour it under the steak, and place the fried potatoes round, as a garnish. To have this dish in perfection, a portion of the fillet of the sirloin should be used, as the meat is generally so much more tender than that of the rump, and the steaks should be cut about 1/3 of an inch in thickness.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried this recipe on a chilly evening, craving something hearty and familiar. I found that the key to the dish was the potatoes. I was initially skeptical about the thin slices, but they crisped up beautifully in the hot butter, creating a delightful crunch that contrasted perfectly with the tender steak. The surprise came when I poured the herb-infused butter over the steak and potatoes. The aroma that filled the kitchen was incredible — a blend of savory and herbal notes that transported me to a cozy, bygone era. I think this recipe would be a hit with anyone seeking comfort in their cooking, especially on a cold night. The thin steaks cooked quickly, making this a feasible weeknight option despite its vintage charm. The next time I'm looking for a meal that warms the belly and the soul, I'll be reaching for this one again.
