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

Erken 1914: beef slices seared quickly on one side, cooled, coated with mushroom purée blended with veal or chicken forcemeat, returned to the pan, and finished cooking just before serving; arranged on a rice or potato ring with mushroom ragout, brushed with meat glaze, madeira sauce alongside.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 175 (falt i det fri)

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About the dish

This beef dish from the meat chapter of Stor kokebok (1914) shows a typical restaurant technique: the meat is half-cooked in advance and finished at the last moment before serving — practical for larger dinners.

How to make it

  1. 1

    Half-cook the steaks

    Cut the meat into slices, season them, and sear them quickly in butter on one side.

  2. 2

    Cool and fill

    Take the slices out and let them cool. Blend the mushroom purée with the forcemeat and spread the mixture on the seared side.

  3. 3

    Return to the pan

    Place the steaks with the raw side down in the frying pan and leave them there until they are to be served.

  4. 4

    Finish the cooking

    Just before serving, sear them quickly over the heat and then place them in the oven for a few minutes.

  5. 5

    Plating

    Serve the steaks on a ring of rice or mashed potato with mushroom ragout in the center. Brush the steak pieces with meat glaze and serve madeira sauce alongside.

Changes from the original

Measures are converted to modern units, and the amount of butter for frying is specified since the original only mentions "butter." The method is split into numbered steps. "Rice bed" and "potato bed" are explained as a ring of rice or mashed potato.

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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
Modernised → 1949 (proofread, p. 204)~81% of the text changedremovedadded
1,25 kg (Filets de boeuf å la Mirabeau.) 1¼ kg. biffkjøtt (oksemørbrad eller ytrefilet). pepper (etter smak). salt (etter smak). sjampinjongpuré (til å blande med farsen). champignonspuré 200 g gr. kalve- eller hønsekjøttfarse. kjøttsky (til pensling). 50 g smør (til steking). sjampinjongstuing (til midten av fatet). madeirasaus (til servering). Skjær kjøttet hønsekjøttfarse kjøttsky. Kjøttet skjæres i skiver, krydre dem krydres og stek dem raskt stekes i smør hurtig på den ene siden.. Ta skivene opp og la dem avkjøles. Bland sjampinjongpuréen med kjøttfarsen side. — Tas op og stryk blandingen avkjøles, bestrykes på den stekte siden.. Legg biffene side med den champignonspuréen, rørt sammen med kjøttfarsen. Den ustekte siden side legges derefter ned i stekepannen og la dem stå slik stekepannen. Står således til de skal serveres.. Rett før servering serveres; i det øieblikk stekes de raskt hurtig over varmen og varmen, settes deretter noen derefter nogen minutter i ovnen.. Server biffene ovnen og serveres på risbord eller potetbord. I midten legges en ring stuing av ris eller potetstappe med sjampinjongstuing i midten. Pensle biffstykkene champignons. Biffstykkene pensles over med kjøttsky og server madeirasaus kjøttsky. Madeira-saus serveres til.

Note on Modernised

Mål er omregnet til moderne enheter, og mengde smør til steking er angitt siden originalen bare nevner «smør». Fremgangsmåten er delt i nummererte trinn. «Risbord» og «potetesbord» er forklart som ring av ris eller potetstappe.

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Frequently asked questions

What is special about this steak?
The beef slices are seared quickly on just one side, cooled, and the seared side is spread with mushroom purée blended with veal or chicken forcemeat. Just before serving, the raw side is seared, and the steaks get a few minutes in the oven.
What is served with it?
The steaks are placed on a bed of rice or potato with a ragout of mushrooms in the center, brushed with meat glaze, and madeira sauce is served alongside.
How much meat do I need for 4 servings?
The recipe uses 1 1/4 kg beef, plus 200 g veal or chicken forcemeat, mushroom purée, meat glaze, salt, and pepper.
Where does the recipe come from?
From Henriette Schønberg Erken's Stor kokebok (1914), page 175.

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