Which cut is best for Chateaubriand?

The recipe calls for 1 kg beef, preferably tenderloin. The meat is pounded and cut into slices before cooking.

The slices are cooked like ordinary steak in a pan with butter, or grilled over embers. Total time is about 30 minutes.

What is the parsley butter?

Butter balls (from 50 g butter) are rolled in finely chopped parsley, and one ball is placed on each piece of meat just before serving, so it melts over the steak.

Where does the recipe come from?

From Henriette Schønberg Erken's «Stor kokebok» from 1914, page 174. The seasoning is simple: 3 teaspoons salt and 1 teaspoon pepper.

Chateaubriand

Name: Chateaubriand
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 1 kg beef tenderloin (beef) (preferably tenderloin); 3 tsp salt; 1 tsp pepper; 50 g butter (for the seasoned butter); parsley (finely chopped)

Chateaubriand from Erken's Stor kokebok 1914: beef tenderloin in thick slices, pounded, seasoned and quickly seared in a hot pan or grilled over embers, served with balls of butter rolled in finely chopped parsley.

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

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About the dish

One of several steak variations in the meat chapter of «Stor kokebok». In 1914 Chateaubriand was a French-inspired festive dish of beef tenderloin, served with seasoned butter.

How to make it

1
Prepare the meat
Pound the meat and cut it into thick slices across the grain. Season with salt and pepper.
2
Sear or grill
Sear the slices quickly in a very hot, dry pan greased with a little butter, 4–5 minutes on each side, or grill them over embers. Turn the meat with a carving knife and shake the pan often.
3
Parsley butter
Roll balls of the butter and roll them in finely chopped parsley.
4
Plating
Place the meat on a warm platter and set a butter ball on each piece. Serve at once.

Changes from the original

Quantities converted to modern measures (teaspoon/gram), «bifkjøt» specified as beef tenderloin, and the method from the main steak recipe (searing in a dry, hot pan with a little butter, 4–5 minutes on each side) has been written out in the steps.

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Clean, minimally processed groceries matched to the ingredients — approximate prices.

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- Lurpak Dansk Smør 200 gLurpakca. kr 30,80 · Oda
- Hodne Søren Så Godt Smør 250gHODNE SØRENca. kr 67,90 · Coop

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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. 174) → 1949 (korrekturlest, s. 202)~34% av teksten endretfjernetlagt til

1 kg. ~~bifkjøt~~ biffkjøtt 3 ~~teskeer~~ teskjeer salt 1 ~~teske~~ teskje pepper 50 gr. smør persille. Kjøttet, helst fileten, bankes, skjæres i skiver, stekes som ~~forklaret~~ forklart ved ~~bif~~ biff eller ristes over glør. Smørkuler rulles i finhakket persille; ~~en lægges paa~~ én legges på hvert stykke.

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Frequently asked questions

Which cut is best for Chateaubriand?: The recipe calls for 1 kg beef, preferably tenderloin. The meat is pounded and cut into slices before cooking.
How is it prepared?: The slices are cooked like ordinary steak in a pan with butter, or grilled over embers. Total time is about 30 minutes.
What is the parsley butter?: Butter balls (from 50 g butter) are rolled in finely chopped parsley, and one ball is placed on each piece of meat just before serving, so it melts over the steak.
Where does the recipe come from?: From Henriette Schønberg Erken's «Stor kokebok» from 1914, page 174. The seasoning is simple: 3 teaspoons salt and 1 teaspoon pepper.

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