No. 809 — Beefsteak
English historical translation of Molokhovets recipe No. 809 from the 1901 Russian cookbook, retaining original methods and measures.
Trim side fat from three Russian pounds of prime inner fillet and cut across the grain into six to eight pieces about a finger thick.
Immediately before serving heat a frying pan with a little butter. Salt both sides of each steak and fry over high heat on one side, then the other. Once both sides are brown, reduce the heat. The historical cooking range is seven to fifteen minutes, according to preference.
Transfer to a hot dish, add strained pan juices and garnish with fried potatoes and scraped horseradish.
The author gives six further variations: (b) after turning the steak, add a spoonful of butter and two spoonfuls of water, boiling together; (c) coat with a spoonful of flour along with the salt; (d) before turning, scatter very thin onion slices on top and fry with them.
(e) Once browned on both sides, pour a raw egg over the steak in the pan, but only for an individual serving presented in its pan; (f) heat one spoonful of butter for six to eight steaks in a red-hot pan, brown, transfer to a dish, pour over the juices and serve sardelle butter No. 397 separately.
(g) Beat sliced beef with a rolling pin, season with salt and pepper, optionally coat in flour. Brown two or three sliced onions in two or three spoonfuls of butter, then fry the steaks in the same hot onion butter on both sides. Serve with potatoes, horseradish and the pan juices.
To provide
3 Russian pounds of prime fillet Half an osmushka of butter | 1½ teaspoons of salt Potatoes and horseradish |