Estimated Nutrition (whole recipe, rough)
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one teaspoonful of chopped parsley into a heaping teaspoonful of butter
Directions
One of the best cuts, either porterhouse, tenderloin or sirloin, must be selected. Have the steak cut not less than an inch thick; broil over a quick fire. It must be a rich brown on the outside, and pink, not transparent purple, within. Spread it on both sides with a little butter, and sprinkle it with salt. Garnish the platter with parsley.
Mushrooms creamed, and either poured over the steak, or served in a small turreen, make a very delightful addition.
Occasionally rub one teaspoonful of chopped parsley into a heaping teaspoonful of butter, and spread this on the steak.