Fillets of Beef a la Chateaubriand with Potatoes Sautees au Berre

From The American Pure Food Cook Book & Household Economist 1898.

FILLETS OF BEEF A LA CHATEAUBRIAND. A piece of sirloin of beef, pepper, salt, oil. A piece of undercut of the sirloin of beef; trim off fat neatly, and the skin next to it; cut it across the grain into slices one and one-half inches thick, sprinkle them with pepper, dip them in oil, and broil over a clear fire, sprinkle with salt, and serve very hot in a dish garnished with potatoes sautees au berre (see recipe below).

POTATOES SAUTEES AU BERRE. Cut with a vegetable cutter, into small balls about the size of a marble; put them in a stew-pan with plenty of butter and a good sprinkling of salt; keep the saucepan covered, and shake it occasionally until they are quite done, which will be in about an hour.

Fillets of Beef with Olives

From The American Pure Food Cook Book & Household Economist 1898.

FILLETS OF BEEF WITH OLIVES. A piece of rump-steak, pepper, salt, olives, onions, flour, stock, sauce. Cut a piece of rump-steak into slices three eighths of an inch thick, and trim them into shape. Melt plenty of butter in a baking-tin, lay the fillets of beef in this, and let them stand in a warm place for an hour or so; then sprinkle them with pepper and salt, and fry them in some very hot butter, turning them to let both sides color. Stone a quantity of olives (pitted) and parboil them. Fry some onions a brown color in butter, add a little flour, and, when that is colored, as much stock as you want, sauce, pepper, salt and spices to taste. Let the sauce boil, then strain it, add the olives, and serve when quite hot, with the fillets in a circle round them.