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Beefsteak with Horseradish

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

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 174 (falt i det fri)

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About the dish

The recipe continues on the next page in the original. Horseradish butter was a popular accompaniment to steak in Erken's day.

How to make it

  1. 1

    Horseradish butter

    Stir 150 g of butter together with 60 g of grated horseradish and shape small butter balls. Set them in a cool place.

  2. 2

    Fry the steak

    Cut the meat into slices across the grain, season with salt and pepper, and fry the slices quickly in a hot pan with a little butter, 4–5 minutes on each side.

  3. 3

    Plating

    Place the steak on a warm platter, set a ball of horseradish butter on each piece, and sprinkle coarsely shaved horseradish over.

  4. 4

    Pan juices

    Deglaze the frying pan with a little cold water and pour the juices around the steak on the serving platter.

Changes from the original

Measurements modernized, the butter divided into frying butter and horseradish butter, and "fried as explained above" written out as frying in a hot pan 4–5 minutes on each side.

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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
1949 (proofread, p. 202) → Modernised~88% of the text changedremovedadded
1 1/4 kg. 1,25 kg biffkjøtt 200 gr. av okse. 50 g smør 100 gr. (til steking). 150 g smør (til pepperrotsmør). 60 g pepperrot salt (revet). 40 g pepperrot (grovhøvlet, til å strø over). 3 ts salt. 1 ts pepper. Kjøttet skjæres i skiver og stekes som ovenfor forklart. 0,5 dl kaldt vann (til å koke ut panna). Rør 150 gr. g smør blandes sammen med 60 gr. reven pepperrot; herav lages smørkuler — g revet pepperrot og form små smørkuler. Sett dem kaldt.. Skjær kjøttet i skiver tvers over fibrene, krydre med salt og pepper og stek skivene raskt i het panne med litt smør, 4–5 minutter på hver side.. Legg biffen på varmt fat, legg en kule legges pepperrotsmørkule på hvert stykke biff. Resten av pepperroten høvles grovt op og strøes over biffen. Skyen i pannen kokes strø grovhøvlet pepperrot over.. Kok ut stekepanna med litt koldt kaldt vann og helles omkring hell skyen rundt biffen på anretningsfatet.

Note on Modernised

Mål modernisert, smøret er delt i stekesmør og pepperrotsmør, og «stekes som ovenfor forklaret» er skrevet ut som steking i het panne 4–5 minutter på hver side.

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Frequently asked questions

How do I make the horseradish butter?
Mix 150 g of butter with 60 g of grated horseradish and shape small butter balls. Place one ball on each slice of steak just before serving, so the butter melts over the meat.
What do I do with the rest of the horseradish?
The remaining roughly 40 g of horseradish is coarsely shaved and sprinkled over the steak as a garnish.
How do I make a sauce for the steak?
The juices in the pan are deglazed with a little cold water, and this pan sauce is poured around the meat on the serving platter — not over it, so the butter balls and horseradish stay nice.
Where does the recipe come from?
From Henriette Schønberg Erken's Great Cookbook (1914), page 174. It is intended for 6 servings using 1 1/4 kg of beef and takes around 35 minutes.

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