How long should the beef slices be fried?

The meat is cut into slices, seasoned with salt and pepper, and fried 3 minutes on each side in browned butter. Total preparation time for the dish is about 60 minutes.

What gives the sauce its flavor?

The sauce is made from the pan butter with 25 g wheat flour and 4 dl water, with 2 dl tomato purée, 1 part wine, coloring, and the cooking water from the olive pits added. The chestnuts and olives are brought to a boil in the sauce.

How are the chestnuts and olives handled?

150 g chestnuts are roasted, peeled, and cut into quarters. 60 g olives are cut into a spiral, and the pits are cooked in a little water that is poured into the sauce.

How is the dish served?

The sauce is poured around the steak, 80 g finely chopped mushroom is sprinkled over, and the platter is garnished with lettuce and cress. The recipe serves 4 and comes from Henriette Schønberg Erken's Stor kokebok (1914), p. 175.

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

Name: Beef à la Régence (filets de bœuf à la régence)
Prep time: 50 min
Cook time: 10 min
Total time: 1 h
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 1.25 kg beef (tenderloin or striploin); 50 g butter; 4 dl water; 25 g wheat flour; 150 g chestnuts; 60 g olives; 80 g mushroom; 2 dl tomato purée; 1 dl wine; salt (to taste); pepper (to taste); caramel coloring (for color); lettuce and cress (for garnish)

Erken 1914: beef slices fried 3 minutes per side, a sauce of pan butter, flour, water, tomato purée, wine, and coloring boiled up with roasted chestnuts and olives; chopped mushroom sprinkled over, garnished with lettuce and cress.

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

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About the dish

One of the French-inspired beef dishes in the meat chapter of Stor kokebok (1914). Chestnuts and olives attest that imported goods were available in Norwegian urban households before the First World War.

How to make it

1
Fry the meat
Cut the meat into slices and season them. Fry the slices 3 minutes on each side in the browned butter, and take them out.
2
Make the sauce
Stir the flour into the butter in the pan and thin with the water. Add tomato purée, wine, and coloring.
3
Chestnuts and olives
Roast the chestnuts, peel them, and quarter each one. Cut the olives into a spiral; cook the pits in a little water and pour this into the sauce.
4
Bring to a boil
Bring the sauce to a boil together with the chestnuts and olives.
5
Plating
Pour the sauce around the steak. Chop the mushroom finely and sprinkle over. Garnish the platter with lettuce and cress.

Changes from the original

The ingredient list, which in the OCR had shifted down the page, has been restored to this recipe. Measures are converted to modern units (dl, g), "hvetemel" is kept as wheat flour, the coloring is given as caramel coloring, and the method is split into numbered steps.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 175) → 1949 (korrekturlest, s. 204)~31% av teksten endretfjernetlagt til

1¼ (Filets de boeuf å la régence.) 1½ kg. ~~bifkjøt~~ biffkjøtt 50 gr. smør 4 del. ~~vand~~ vann 25 gr. hvetemel 150 gr. kastanjer 60 gr. oliven 80 gr. champignons 2 del. tomatpuré 1 ~~del~~ del. vin salt pepper kulør. Kjøttet skjæres i skiver, krydres. Disse ~~stekes~~ steker i 3 minutter ~~paa~~ på hver side i det brunede smør. Kjøttet ~~tages~~ tas op, melet røres i ~~smørret,~~ smøret, og ~~vandet spædes~~ vannet spedes i. Tomatpuré, vin og kulør ~~tilsættes. Kastanjerne~~ tilsettes. Kastanjene ristes, renses og skjæres i fire. ~~Olivenerne~~ Olivenene skjæres ut i spiral; stenene kokes ut i litt ~~vand,~~ vann, og dette ~~haves~~ has i sausen. Sausen ~~gives~~ gis derefter et opkok sammen med kastanjer og oliven. Sausen ~~heldes~~ helles omkring biffen; ~~champignonsen~~ champignonen hakkes fint og strøes over. Fatet pyntes med salat og karse.

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Frequently asked questions

How long should the beef slices be fried?: The meat is cut into slices, seasoned with salt and pepper, and fried 3 minutes on each side in browned butter. Total preparation time for the dish is about 60 minutes.
What gives the sauce its flavor?: The sauce is made from the pan butter with 25 g wheat flour and 4 dl water, with 2 dl tomato purée, 1 part wine, coloring, and the cooking water from the olive pits added. The chestnuts and olives are brought to a boil in the sauce.
How are the chestnuts and olives handled?: 150 g chestnuts are roasted, peeled, and cut into quarters. 60 g olives are cut into a spiral, and the pits are cooked in a little water that is poured into the sauce.
How is the dish served?: The sauce is poured around the steak, 80 g finely chopped mushroom is sprinkled over, and the platter is garnished with lettuce and cress. The recipe serves 4 and comes from Henriette Schønberg Erken's Stor kokebok (1914), p. 175.

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