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Entrecôte (sirloin)

Braised entrecôte from Erken 1914: 1.5 kg sirloin larded with strips of pork fat, braised in a cast-iron pot with onion, carrot, herbs, bouillon and madeira, served sliced with strained jus and a garnish of stuffed tomatoes, salad, mushrooms and roasted potatoes.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 177 (falt i det fri)

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About the dish

Erken describes a classic braising of entrecôte in a cast-iron pot, originally with embers on the lid to give even top and bottom heat – the forerunner of oven braising. The meat is larded with strips of pork fat to keep it juicy.

How to make it

  1. 1

    Prepare the meat

    Cut the meat from the sirloin or from the loin between the ribs. Lard it in several rows with finely cut strips of pork fat and rub it with salt.

  2. 2

    Put in the pot

    Place the fillet in a cast-iron pot together with whole cleaned onions, cut-up carrots, the parsley and chive bundle, the butter, the bouillon and the madeira. Lay a greased paper over the meat.

  3. 3

    Bring to a boil

    Boil over good heat for the first quarter hour, then let it simmer gently for a quarter hour.

  4. 4

    Braise

    Put the lid on the pot and place it in the oven at about 175 °C (345 °F) so the heat is distributed evenly above and below. Continue cooking until the meat is tender, about 1 hour.

  5. 5

    Sauce and serving

    Strain off the jus, bring it to a boil and season. Slice the meat, reassemble it on the platter and pour the jus over. Garnish with stuffed tomatoes, salad, mushrooms and roasted potatoes.

Changes from the original

Measurements converted to modern units (l, dl, g). 'Flesk' is rendered as fresh, fatty pork belly fat for larding. Embers on the lid have been replaced with braising in the oven at about 175 °C (345 °F). 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. 177) → 1949 (korrekturlest, s. 207)~38% av teksten endretfjernetlagt til
1 1/2 Entre-cotes (ytterfilet). 1½ kg. ytterfilet (motsatte side av mørbraden) 1 1/2 1½ l. buljong 1 del. madeira 2 løk 50 gr. smør 2 gulerøtter en liten kvast persille og græsløk gressløk 100 gr. flesk salt. Kjøttet skjæres ut enten av ytterfileten (mørbradstykket) eller av kammen (mellem ribbenene). Spækkes Spekkes i flere rækker rekker med finskaarne finskårne fleskestrimler. I jerngryte lægges legges fileten med den rensede løk, opskaarne opskårne gulerøtter, persille og græsløkkvasten gressløkkvasten samt buljong og vin. Over dette lægges legges et smurt papir. Kokes over god varme det første kvarter, senere smaasurrer småsurrer det et kvarter. Lok lægges paa Lokk legges på gryten, og paa på dette lægges legges glør, saaledes således at overvarme og undervarme blir like. Naar Når kjøttet er mørt, siles skyen fra, gives gis igjen et opkok og heldes helles over kjøttet, som er skaaret skåret op i skiver og lagt sammen igjen paa fatet, som pyntes på fatet. Serveres med farcerede farserte tomater, salat, champignons og ristede poteter. Utenom den fylte tomat legges ristede champignons.

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Frequently asked questions

Which cut is used for this entrecôte?
The recipe uses 1 1/2 kg sirloin – the opposite side from the tenderloin – but the meat can also be cut from the loin, between the ribs.
How long and how should the meat be cooked?
The meat is boiled over good heat for the first quarter hour, then simmers gently for a quarter hour. Then the lid is placed on the pot with embers on top, so that the top and bottom heat are equal, and it stands until the meat is tender. Allow around 110 minutes in all.
What gives the meat flavor and juiciness?
The fillet is larded in several rows with finely cut strips of pork fat (100 g pork fat), and cooked with onion, carrot, a parsley and chive bundle, 1 1/2 l bouillon and 1 dl madeira. A greased paper is laid over the meat during cooking.
What is done with the stock at the end?
When the meat is tender, the jus is strained off and brought back to a boil so it can be used as a sauce for the meat.

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