6 lb center fillet of beef *
1 dash salt
1 dash pepper
1 cup vegetable oil
1 1/2 cup bearnaise sauce
Directions
SPRINKLE STEAKS LIGHTLY WITH SALT AND PEPPER. MARINATE IN OIL 2 HOURS
AT ROOM TEMPERATURE. BROIL FOR 5 MINUTES ON EACH SIDE FOR MEDIUM
RARE. SERVE ON PLATTER WITH BEARNAISE SAUCE.
Servings: 6 servings
Chateaubriand With Bearnaise Sauce Recipe brought to you by Recipe Ideas
Categories: Sauce
The History of Recipes
It is quite feasible to follow the history of recipes back into antiquity, certainly as far back as the ancient Egyptians, and possibly even further than that. Interesting though that is, in the main part, these early records were just simple pictorial instructions for preparing meals.
Later on, in Roman times around 25BC a roman called Apicius compiled some scripts which described recipes enjoyed by the Romans. In his publication, Apicius tells us how the roman meals were separated into hors d`oeuvres, main meal and dessert, a style of dining still practiced today. This early Roman chef recounts how the Roman cooks used many different herbs, including many that are still in use today for example basil, mint and parsley. Later on in the 1400s, people returning from the crusades brought us many new spices and herbs from the holy land, including spices like coriander, parsley, and rosemary. The introduction of these new tastes created an explosion in recipe publications, many of which are now in private collections. By the advent of the twentieth century, cookery books were increasing in popularity mostly due to better eduction, people having increased spare time and disposable income. |
We hope you enjoy this Chateaubriand With Bearnaise Sauce recipe.
