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Entrecôte, grilled (entrecôtes grillés)

Erken's basic recipe for grilled entrecôte: the meat is brushed with oil or melted butter and grilled about 15 minutes over clear, smoke-free embers on a well-heated, greased grill, turned with tongs. Afterward 20 g butter is dripped over, it is salted and peppered, and served at once on a warm platter with cress, scraped radish, grilled tomatoes and onion plus oyster or tomato sauce.

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

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About the dish

Erken's basic recipe for grilled meat, with practical advice on 'clearing' the fire with a handful of salt and on never sticking a fork into the lean meat. The description assumes a grill over embers, but works just as well on a modern grill or in a grill pan.

How to make it

  1. 1

    Get a clear fire

    Make sure the fire is clear and smoke-free. Throw a handful of salt on the embers a few minutes before grilling; it 'clears' the fire.

  2. 2

    Prepare the grill

    Heat the grill well, wipe it with paper and brush it with fat or melted butter.

  3. 3

    Grill the meat

    Brush the meat with oil or warm melted butter and place it on the grill. Turn it often with grill tongs – do not stick a fork into the lean meat, as the juices will run out. The grilling takes about 15 minutes.

  4. 4

    Done

    The meat is done when it has a nice, dark-brown crust on the outside and is red and juicy inside.

  5. 5

    Arrange

    Drip the 20 g butter over at once, sprinkle with salt and pepper and arrange immediately on a very warm platter. Garnish around with cress, scraped radish, grilled tomatoes and fried onion. Serve oyster sauce or tomato sauce alongside.

Changes from the original

Measurements have been converted to modern units. The grill over embers has been supplemented with a modern grill/grill pan. Salt and pepper are sprinkled on only after grilling, as in the original; 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)~28% av teksten endretfjernetlagt til
Entre-cotes, ristet. (Entre-cotes grillés.) 1 kg. filet eller laarstykke lårstykke 20 gr. smør salt pepper karse reddiker tomater løk. Saus: østerssaus eller tomatsaus. Ristning av kjøt kjøtt er ganske liketil; det hele avhænger av, avhenger av at man har en klar «klar» varme, fri for røk. Kast en haandfuld håndfull salt paa på varmen nogen minutter, minutter før den skal brukes, dette vil «klare» ilden. varmen. Varm saa så risten, gnid gni den godt av med papir og smør den derefter med fett eller smeltet smør. Smør kjøttet over med olje eller varmt, smeltet smør smør, og vend det ofte ved hjælp hjelp av ristetangen ristestangen eller i mangel herav en gaffel. Men stik stikk ikke denne i det magre kjøt, kjøtt, ti herved vil kjøtsaft rinde kjøttsaft renne ut. Naar Når kjøttet er færdig, ferdig, har det en pen, meget brun skorpe paa på utsiden og er rødt og meget saftig indi. inni. De 20 gr. smør dryppes da straks over, salt og pepper strøes paa, på, og det anrettes straks paa på et meget varmt fat. Omkring paa på fatet pyntes med karse, skrapet reddik, stekte tomater og stekte løk. Østerssaus eller tomatsaus serveres til. NB. Ristningen av kjøttet tar ca. 15 minutter.

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Frequently asked questions

Which cut do I use for grilled entrecôte?
The recipe uses 1 kg beef fillet or top round, for 4 servings.
How do I get the right heat on the grill?
The heat should be clear and smoke-free. Throw a handful of salt on the embers a few minutes before use to 'clear' the fire. Then heat the grill, wipe it with paper and grease it with fat or melted butter.
How do I know the meat is done?
Done meat has a nice, dark-brown crust on the outside and is red and juicy inside. Brush the meat with oil or warm melted butter and turn it often with grill tongs – do not stick a fork into the lean meat, as the juices will run out.
What is served alongside?
Cress, radishes, tomatoes and onion, plus oyster sauce or tomato sauce. The recipe is from Henriette Schønberg Erken's 'Stor kokebok' (1914), p. 178.

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