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Sauce for Beef Fillet and Tournedos

A brown sauce of fat, flour and stock with onion, thyme, tomato purée and red wine, finished with cold butter and cooked beef marrow. From Erken's Stor kokebok (the Big Cookbook, 1949), p. 391.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 391 (falt i det fri)

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About the dish

The recipe is made for fine steaks such as beef fillet and tournedos (thick slices of fillet). It builds on a brown roux and is finished with cold butter and marrow.

How to make it

  1. 1

    Make a brown sauce

    Brown the fat or butter with the flour. Thin with hot stock little by little. Simmer for 10 minutes.

  2. 2

    Add flavourings

    Add the onion, salt, peppercorns, thyme, tomato purée and red wine.

  3. 3

    Strain and finish

    Strain the sauce. Stir in the cold butter and the sliced marrow immediately after straining.

  4. 4

    Keep warm

    Keep the sauce warm in a water bath until serving.

Changes from the original

"Del." is written as dl, "hg." as 100 g and "skje" as tbsp. No ingredients have been added.

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Time machine – what changed?

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

From1949Modernised
To1949Modernised
Modernised → 1949 (proofread, p. 391)~82% of the text changedremovedadded
Ingredienser: 2 ss skjeer fett fra stekepannen (eller af stekeskyen eller ½ ss smør). skje smør 2 ss hvetemel. 0,5 l skjeer mel ½ l. kraft (varm). 0,5 ss ½ skje hakket løk. salt. løk, salt 6 stk pepperkorn. 0,5 ts tørket timian. pepperkorn, ½ teskje tørret timian 1 ss tomatpuré. skje tomatpuré 1 dl rødvin. 0,5 ss del. rødvin ½ skje smør (kaldt). 100 g oksemarg (kokt, oppskåret). Brun fettet 1 hg. oksemarg, kokt Lag en brun saus af fett eller smøret sammen med melet. Spe med varm smør, mel og kraft som bør spes varm, litt etter litt. efter litt i bruningen. Småkok i 10 minutter.. min. Tilsett løk, salt, pepperkorn, timian, tomatpuré og rødvin.. Sil sausen. Rør det kalde smøret øvrige. Det kolde smør og den oppskårne margen inn opskårne marg hases i straks etter at sausen er silet.. silet op. Hold sausen varm i vannbad til servering. vannbad.

Note on Modernised

«Del.» er skrevet som dl, «hg.» som 100 g og «skje» som ss. Ingen ingredienser er tilføyd.

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Frequently asked questions

What is the sauce for?
For beef fillet, tournedos and the like, according to the book's title.
What do I do with the marrow?
It should be cooked and sliced, and stirred in with the cold butter right after the sauce has been strained.
How do I keep the sauce warm?
In a water bath, as the book says.

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