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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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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
Modernised → 1914 (proofread, p. 178)~75% of the text changedremovedadded
1 kg oksefilet kg. filet eller lårstykke (skåret i tykke skiver). laarstykke 20 g smør (til å dryppe over etter risting). 2 ss olje eller smeltet gr. smør (til å pensle kjøttet). salt. pepper. 1 bunt salt pepper karse (til pynt). 6 stk reddiker (skrapet). 4 stk tomater (stekte). 2 stk løk (stekt). 3 dl løk. Saus: østerssaus eller tomatsaus (serveres til). Sørg for tomatsaus. Ristning av kjøt er ganske liketil; det hele avhænger av, at man har en klar, røykfri varme. klar varme, fri for røk. Kast en håndfull haandfuld salt på glørne noen minutter paa varmen nogen minutter, før risting; det «klarer» ilden.. den skal brukes, dette vil «klare» ilden. Varm risten godt, gni saa risten, gnid den godt av med papir og pensle smør den derefter med fett eller smeltet smør.. Pensle smør. Smør kjøttet over med olje eller varmt, smeltet smør og legg det på risten. Vend vend det ofte med grilltang – stikk ved hjælp av ristetangen eller i mangel herav en gaffel. Men stik ikke gaffel denne i det magre kjøttet, da renner kjøttsaften kjøt, ti herved vil kjøtsaft rinde ut. Ristingen tar cirka 15 minutter.. Kjøttet Naar kjøttet er ferdig når det færdig, har det en pen, mørkebrun meget brun skorpe utenpå paa utsiden og er rødt og meget saftig inni.. Drypp de indi. De 20 g gr. smør over med en gang, strø på dryppes da straks over, salt og pepper strøes paa, og anrett det anrettes straks på paa et meget varmt fat. Pynt rundt Omkring paa fatet pyntes med karse, skrapet reddik, stekte tomater og stekt stekte løk. Server østerssaus Østerssaus eller tomatsaus serveres til. NB. Ristningen av kjøttet tar ca. 15 minutter.

Note on Modernised

Mål er omregnet til moderne enheter. Rist over glør er supplert med moderne grill/grillpanne. Salt og pepper strøs som i originalen først etter risting; fremgangsmåten er delt i nummererte trinn.

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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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