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Roast Sirloin (Mørbradstek)

Mørbradstek is treated like a thick roast but cooked for less time (1½–2 hours) in a well-maintained oven heat; the sirloin is pounded and the fat should cover the tenderloin. The pan juices are skimmed and used as sauce, optionally strengthened with stock made from browned bones or bouillon cubes.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 165 (falt i det fri)

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About the dish

The mørbradstek is the saddle cut with both tenderloin and sirloin, and Erken shows that it is treated like a thick roast but with a shorter cooking time. The passage about sauce from crushed bones or a bouillon cube shows how the pan juices alone rarely sufficed.

How to make it

  1. 1

    Preparation

    Wash and dry the roast. Pound the sirloin a little before placing the roast in the oven. Make sure the tenderloin is covered by the fat, or it will turn dry.

  2. 2

    Roasting

    Place the roast in the pan and put it in a well-heated oven. The heat should not be too strong, but even and well maintained.

  3. 3

    Turning

    After 1 hour, turn the roast, baste it with the pan juices, and continue roasting for about 1 hour. A sirloin roast needs 1½–2 hours in all.

  4. 4

    Simple sauce

    Skim the fat off the pan juices and serve them as sauce. If you like, rinse the roasting pan with a little water — provided the juices are not burnt — and reduce it.

  5. 5

    Stock for the sauce

    If the pan juices are not enough, make stock: brown crushed bones in fat in a pan, put them in a pot, and pour on enough lightly salted, lukewarm water to cover the bones. Pour in the juices from the roast. Reduce well — the longer, the better — and strain. Alternatively, dissolve a couple of bouillon cubes in boiling water.

Changes from the original

The original has no separate ingredient list; quantities are therefore given at discretion as modern measures based on the text (the roast itself given without a quantity). Oven temperature is stated in degrees, and "Maggi bouillon cubes" is written as bouillon cubes.

Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
1914 (proofread, p. 165) → Modernised~86% of the text changedremovedadded
Mørbradstek salt litt vand til skyen mørbradstek av storfe (rygg med indre- og ytrefilet) (beregn ca. 250 g kjøtt per person). 2 ts salt. 2 dl vann (til å skylle stekepannen). knuste ben til kraft eller et par maggi-buljongterninger. Mørbradsteken behandles som tyksteken. Den ytre filet bør bankes litt, (eller 2 buljongterninger). 1 ss fett (til å brune benene i). Vask og tørk mørbradsteken. Bank ytrefileten litt før steken sættes settes i ovnen. Mørbradstek trænger noget kortere steketid, fra 1½ til 2 timer. Fileten maa være dækket av fettet til beskyttelse under stekningen. Underfileten, som Sørg for at fileten er stekt før ytterfileten, vil dekket av fettet, ellers bli tør. Ilden maa blir indrefileten tørr.. Legg steken i pannen og sett den inn i en sterkt oppvarmet ovn. Varmen skal ikke være for sterk, men jevn og godt vedlikeholdt. Mørbradsteken vaskes, tørres, lægges i panden, som sættes ind i den sterkt ophetede ovn. Efter vedlikeholdt.. Etter 1 times forløp time vendes steken, dryppes med skyen og steker endnu stekes videre i ca. 1 time. Til saus serveres kun skyen, hvorav Mørbradstek trenger i alt 1½–2 timer.. Skum fettet først maa skummes. Den bedste saus faar man ved at skylle stekepanden av skyen og server den som saus. Skyll gjerne stekepannen med litt vand, forutsat vann – forutsatt at skyen i panden ikke er brændt. La brent – og kok dette koke ind. Som regel faar man for litet saus kun av skyen; man maa da tilsætte kraft, kokt paa inn.. Rekker ikke skyen, lager du kraft: brun knuste ben, eller et par maggi-buljongterninger opløst i kokende vand. Benene brunes ben i fett paa pande, haves derefter i en gryte, paaheldes saa meget let panne, legg dem i en gryte og hell på så mye lett saltet, lunkent vand, vann at benene er dækket, heri heldes dekket. Hell skyen fra steken. Kokes steken oppi. Kok godt ind, inn – jo længere des bedre, siles lenger, desto bedre – og er færdig til bruk. sil. Alternativt løses et par buljongterninger i kokende vann.

Note on Modernised

Originalen har ingen egen ingrediensliste; mengder er derfor angitt skjønnsmessig som moderne mål ut fra teksten (steken selv angitt uten mengde). Ovnstemperatur er oppgitt i grader, og «maggi-buljongterninger» er skrevet som buljongterninger.

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Frequently asked questions

How long should the sirloin roast cook?
From 1½ to 2 hours — somewhat shorter than a thick roast. The roast is put in a well-heated oven, turned and basted with the pan juices after about 1 hour, and then roasts for about 1 more hour.
Why should the tenderloin be covered by the fat during roasting?
The fat protects the meat. The tenderloin finishes cooking before the sirloin, and without the layer of fat it turns dry.
What is served as sauce?
Only the pan juices, which must first be skimmed of fat. For stock, use bones or a couple of bouillon cubes, and a little water is added to the juices.
What should be done to the sirloin before roasting?
The sirloin should be pounded a little before the roast goes into the oven. The roast is first washed and dried, then placed in the pan.

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