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.