Erken & Caroline Steen (1900): finger-thick slices of tenderloin are pounded and fried like steak or grilled over embers, and served with a ball of butter rolled in finely chopped parsley.
Source: Henriette Schønberg Erken & Caroline Steen, Kogebog for skole og hjem, 1900-utg. s. 153 (falt i det fri)
Chateaubriand av indrefilet, servert med en persillerullet smørkule. Retten viser fransk innflytelse på det norske borgerkjøkkenet rundt 1900, der Erken & Caroline Steen henviser tilbake til grunnteknikken for biff.
Cut the fillet slices
Cut the meat, preferably tenderloin, into finger-thick slices and pound them lightly.
Fry or grill
Fry the slices on a very hot, greased pan as for ordinary steak, or grill them over glowing coals.
Serve with a butter ball
Place a ball of butter rolled in finely chopped parsley on each piece when serving.
Mengder omregnet til metrisk. Fremgangsmåten viser videre til «beaf»-oppskriften; her er teknikken gjengitt kort for selvstendig bruk.
Original 1900 recipe
Verbatim from the 1900 edition of the Cookbook for School and Home (Erken & Caroline Steen).
Clean, minimally processed groceries matched to the ingredients — approximate prices.
Smør
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