Chateaubriand, Plain Twenty Ounces

The name of Chateaubriand is given to the piece of meat taken from the middle of a large tenderloin. After it has been nicely trimmed, the Chateaubriand should weigh twenty ounces, or a pound and a quarter. Flatten it down to the thickness of an inch and a quarters, put it to cook on a broiler over a slow but regular fire for sixteen minutes if needed exceptionally rare, eighteen minutes when properly done, and twenty for well done. Serve on a hot dish with maitre d'hotel butter or gravy.