No. 810 — Beefsteak, Another Method
English historical translation of Molokhovets recipe No. 810 from the 1901 Russian cookbook, retaining original methods and measures.
Trim side fat from three Russian pounds of fillet, leaving the fat in the center, and cut across the grain into large slices two fingers thick. Wrap each piece in a towel and beat with a wooden pestle.
Sprinkle with ground black pepper, brush with Provençal olive oil and vinegar using a feather, and leave for two hours in a cool place. The author expressly advises not to salt at this stage, believing it makes the meat tough and red.
Just before serving melt butter, dip each piece into it and place on a very hot sauté pan over high heat. Salt, brown, turn, salt again and brown the other side. The source recommends not overcooking and describes bloody juices as its test of doneness.
Garnish with small potatoes fried in two spoonfuls of butter and scraped horseradish. Add butter, lemon juice and chopped parsley to the pan juices and pour over the steak, or serve fresh butter separately.
To provide
3 Russian pounds of beef fillet Salt, pepper and 3 spoonfuls of Provençal olive oil ½ spoonful of vinegar and ½ Russian pound of butter | ½ garnets of potatoes Horseradish, ¼ lemon and green parsley Fresh butter to serve separately |