The second broiling method that interests the amateur is planking. A new plank should be prepared as follows: Scrub it well and dry it thoroughly. Then brush it generously with salad oil. put in a cold oven, adjust the thermostat to 325° F., and let oven and plank heat at the same time. After about 25 minutes. remove the plank and let it cool, brushing it with more oil, which will be absorbed by the wood as it cools. This treatment helps to preserve the wood and will keep it from cracking and splitting under the hot broiler. In using the plank, prepare the garnishes first. Cook the vegetables and keep them hot in a little butter and prepare potatoes ducbesse for the border. Then broil the steak-or fish-on a grill or broiler pan in the usual way, turn it, and continue to broil until it is half done on the second side. While the meat is broiling, heat the plank ill the oven. When you turn the steak, remove the hot plank from the oven and pipe the potatoes dachesse in a decorative border around the edge with a pastry bag and tube. When the steak is half cooked on the second side, transfer it to the plank and put the plank under the broiler to brown the potatoes and finish cooking the steak. Then arrange the bouquets of vegetables between the potatoes and meat. A plank used for fish will retain the fish taste and should not be used for any other purpose.
A final warning: Broiled foods, like soufflés, should be served the minute they leave the range. Broiled meats kept warm in a warming oven become dry and tough, and if broiled meats are put in covered dishes, they continue to cook in the steam and are bound to lose their crispness and tenderness. It's better to let guests wait than for broiled meats to wait.
Chateaubriand
A chateaubriand is a piece of the filet of beef, 2 ½ to 2 ¾ inches thick. cut from near the head of the filet where the meat is thickest. Sprinkle both sides lightly with salt, spread with butter, and broil the meat in a preheated broiling oven for about 6 to 7 minutes on each side. Transfer the Chateaubriand to a hot pan, spread it with 1 to 2 tablespoons butter, and continue to cook under a medium flame for about 15 minutes for rare, or only a little longer for medium-rare. Test by tapping the meat with the fingers: If it is soft and a little springy to the touch, the meat is rare; if it is firm, it is medium-rare. Serve with béarnaise sauce (see May, 1952), maitre d'hôtel butter, or sauce Chateaubriand (see “The Last Touch”) and water cress and French-fried or souffléed potatoes.
Broiled Filet Mignon
A filet mignon resembles a Chateaubriand, but it is only from 1 to I ½ inches thick. Sprinkle both sides lightly with salt, spread with butter, and broil the meat in a preheated broiling oven for about 5 to A minutes on each side for rare or a few minutes longer for medium-rate.
Broiled Tournedos
Tournedos are cut from the heart ofthe beef filet and are from ¾ to 1 inch thick, The pieces should not be too large and should be well trimmed. Sprinkle both sides lightly with salt, spread with butter, and broil the meat in a preheated broiling oven for about 2 to 3 minutes on each side for rare or a few minutes longer for medium-rare. Serve on pieces of toast sautéed in butter or on artichoke bottoms and with a sauce such as Madeira mushroom, Madeira, marchand de vin, Choron (see “The Last Touch”), or béarnaise (see May, 1952).
Filet Mignon Henri IV
Broil the filet (see directions above) and serve it with béarnaise sauce (see May, 1952) and pommes pontneuf. These are French-fried potatoes cut smaller than the conventional size.
Broiled Hamburg Steak
Combine 2 pounds chopped fresh lean beef with ½ cup finely chopped beef marrow and 1/3 cup heavy cream or cold water. The liquid makes the meat more juicy. Season with salt and pepper, and, if desired, add ¼ cup finely chopped onion cooked until soft in 2 tablespoons butter. Shape the mixture into fiat rounds, brush with butter, and broil in a preheated broiling oven for about 4 to 5 minutes on each side for medium or a little longer for welldone. Serve with sauce portugaise (see“The Last Touch”).
Carpel Bag Steak
Have a piece of sirloin steak cut 2 J/2 to .3 inches thick and large enough to serve six. Insert a sharp knife in the center of one side and slice horizontally to within an inch or two of the edges of the steak to make a pocket. Stuff the pocket with 18 to 20 small raw oysters, seasoned with salt and pepper. Sew the edges of the opening together. Broil the steak in a preheated broiling oven for about 12 to 15 minutes on each side. For well-done meat, transfer the steak to a hot pan, spread it with 2 tablespoons butter, and continue to ò ok for a few minutes longer under a medium flame, basting with the butter. Serve with maitre d'hôtel butter (see “The Last Touch”) and the juices in the pan.
Broiled Veal Chop or Cutlet
Have veal chops cut about 1 inch thick. Sprinkle them with a little salt and pepper and dust them with flour. Spread the chops with melted butter and broil them in a preheated broiling oven for 7 to 8 minutes on each side. Transfer the chops to a hot pan, spread them with 2 tablespoons butter, and continue to cook under a medium flame for about 2 to 3 minutes longer on each side, basting often with the butter and juices in the pan. The veal should be well-done with no pink juice showing when the meat is tested with a fork. Serve with the juices in the pan or with maitre d'hôtel butter (see “The Last Touch”).
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