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Steaks and roasts

15 recipes · Meat

15 steaks and roasts recipes from the “Big Cookbook,” in the meat category. From Henriette Schønberg Erken's original text to a modernized version for today's kitchen.

  • Beef steak

    Erken's basic recipe for pan-fried beef steak of tenderloin or top round with butter-browned onion and a jus from stock, from Stor kokebok 1914, page 173.

  • Beef à la béarnaise (filets de bœuf à la béarnaise)

    Erken 1914: beef slices browned in butter with mushroom, arranged in a ring around creamed spinach, with béarnaise sauce enriched with meat glaze.

  • Beef à la Mirabeau (filets de bœuf à la Mirabeau)

    Beef à la Mirabeau from Erken 1914: beef slices coated with mushroom purée and veal forcemeat, finished in the pan, on a rice or potato ring.

  • Beef à la Régence (filets de bœuf à la régence)

    Beef à la Régence from Erken 1914: beef slices fried 3 minutes per side, served with a tomato and wine sauce with chestnuts, olives and chopped mushroom.

  • Beefsteak with Horseradish

    Beefsteak with horseradish from Erken 1914: pan-fried beef slices served with balls of horseradish butter, shaved horseradish on top and pan juices.

  • Beefsteak with Tomatoes

    Beefsteak with tomatoes from Erken 1914: beef slices fried in butter, topped with a fried tomato slice and parsley, served with thick tomato sauce.

  • English-Style Beefsteak

    English beefsteak from Erken's Big Cookbook, 1914: beef slices seared fast in a scorching, nearly dry pan, served with butter-browned onions.

  • Chateaubriand

    Chateaubriand from Erken's Big Cookbook 1914: thick slices of beef tenderloin, pounded and quickly seared or grilled, served with balls of parsley butter.

  • Mutton Chops à la Maintenon

    Mutton chops à la Maintenon from Erken's Big Cookbook (1914): chops breaded with ham and fried, topped with cucumber and truffle, Spanish sauce.

  • Saddle of Mutton à la Trianon

    Saddle of mutton à la Trianon from Erken's Big Cookbook (1914, p. 230): fragmentary recipe; saddle shaped, larded with parsley, roasted hot.

  • Hamburger Steak

    Erken's hamburger steak from 1914: pan-fried slices of beef topped with chopped pickle, capers, red-currant jelly and, optionally, a poached egg.

  • Lamb Chops à la gastronome

    Lamb chops à la gastronome from Erken's Big Cookbook (1914): chops on bread with liver pâté and truffle, covered with cheese mixture and gratinéed.

  • Lamb Chops à la milanaise

    Lamb chops à la milanaise from Erken's Big Cookbook (1914): chops breaded with cheese, fried golden, around boiled cauliflower with tomato sauce.

  • Grilled Beefsteak

    Grilled beefsteak from Erken 1914: pounded beef slices dipped in melted butter, grilled 2–3 minutes per side over coals, served with maître d'hôtel butter.

  • Tournedos

    Basic tournedos recipe from Erken 1914, beef or lamb seared and brushed with butter, on fried bread with maître d'hôtel butter or mushroom in tomato.