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Entrecôte with macaroni (entrecôtes grillés au macaroni)

Entrecôte from Erken 1914: 3 cm thick slices of sirloin are seasoned, browned in butter and finished in espagnole sauce, bouillon and madeira. Served around a ragout of macaroni boiled in bouillon and mixed with boiled salted ham and chopped truffles.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 178 (falt i det fri)

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About the dish

Here Erken gives an entrecôte in 'grillés' style where the meat finishes cooking in espagnole sauce (a brown base sauce) and madeira. Macaroni boiled in bouillon and mixed with ham and truffles was a typical fine garnish in Norwegian gentry kitchens around 1900.

How to make it

  1. 1

    Cut up the meat

    Cut the meat off the bone and slice it crosswise into pieces about 3 cm thick. Season with salt and pepper.

  2. 2

    Brown the meat

    Quickly brown the slices in butter, or grill them over high heat.

  3. 3

    Finish cooking

    Pour over 2.5 dl espagnole sauce, 2.5 dl bouillon and the madeira, and let the meat finish cooking in the sauce.

  4. 4

    The macaroni ragout

    Boil the macaroni separately in 1 liter of bouillon. Cut it into small pieces and mix with the diced ham and the chopped truffles.

  5. 5

    Arrange

    Place the macaroni ragout in the middle of the platter and the meat pieces around it. Strain the sauce if desired and pour it over the meat.

Changes from the original

Measurements have been converted to grams, dl and tbsp. 'Spansk saus' has been kept as a term but explained as a brown base sauce. The amount of bouillon for the macaroni (1 liter) has been added to the ingredient list in addition to the ¼ liter used in the sauce. The method is divided 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.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 178) → 1949 (korrekturlest, s. 207)~33% av teksten endretfjernetlagt til
Entre-cotes med makaroni. (Entre-cotes grillés au macaroni.) 1½ kg. ytterfilet 100 gr. smør 100 gr. kokt salt skinke 2 spiseskeer spiseskjeer hakkede trøfler 2 del. dl. madeira ¼ ¾ l. buljong 200 gr. makaroni salt pepper. Kjøttet utskjæres fra benet og skjæres derefter tvers over tversover i ca. 3 cm. tykke skiver, krydres og brunes i smør eller ristes; paaheldes ¼ påhelles ¾ liter spansk saus og ¼ ¾ l. buljong og stekes færdig ferdig heri. Makaronien koker for sig i 1 liter buljong, skjæres smaat smått op og blandes med skinken og trøflerne. trøflene. Denne stuing lægges legges midt paa fatet på fatet, og filetstykkerne filettykkene omkring.

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Frequently asked questions

Which cut is used, and how is it cut?
The recipe uses 1½ kg sirloin (entrecôte). The meat is cut off the bone and sliced crosswise into pieces about 3 cm thick.
How is the meat prepared?
The slices are seasoned with salt and pepper, browned in butter or grilled, and then covered with ¼ liter espagnole sauce and ¼ liter bouillon. The meat finishes cooking in this liquid.
How is the macaroni ragout made, and how is the dish arranged?
200 g macaroni is boiled in 1 liter of bouillon, cut into small pieces and mixed with 100 g boiled salted ham and 2 tablespoons chopped truffles. The ragout is placed in the middle of the platter with the fillet pieces around it.
Where does the recipe come from?
From Henriette Schønberg Erken's 'Stor kokebok' (1914), page 178. It serves 6 and takes about 70 minutes.

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