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Tournedos à l'anglaise

Erken's tournedos à l'anglaise: slices of beef tenderloin are seasoned and pan-fried or seared in butter, arranged in a crown on white bread slices fried in butter, topped with a floured and browned slice of goose liver and a thin slice of truffle.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 176 (falt i det fri)

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About the dish

One of several tournedos variations in Erken's chapter on beef. The recipe builds on the general guidance for searing tournedos, where the meat and the rack are brushed with melted butter several times, and the searing is finished when small drops of blood appear on the surface. The arrangement could be surrounded with small heaps of cress and potato straws.

How to make it

  1. 1

    Cut up the meat

    Cut the tenderloin into even, thick slices (tournedos) and season them with salt and pepper.

  2. 2

    Fry the bread

    Cut round slices of the white bread and fry them golden in butter. Keep them warm.

  3. 3

    Fry or sear the meat

    Fry the tournedos in butter, or sear them on a rack over embers. Brush the meat and the rack with melted butter several times during the searing, so the surface does not dry out. The meat is done when small drops of blood appear on the seared surface.

  4. 4

    Fry the goose liver

    Season the liver slices, turn them in a little flour and brown them for a moment in butter.

  5. 5

    Plating

    Place each tournedos on a fried bread slice and set them in the shape of a crown on the platter. Place a slice of goose liver on each tournedos and a thin slice of truffle on the liver slice. Serve at once.

Changes from the original

The measures are converted to modern Norwegian units and quantities are estimated where the original only names the ingredient (pepper, salt, butter, white bread, goose liver, truffle). Goose liver can be replaced with another liver pâté/foie gras type, and the truffle can be omitted. The method is divided into numbered steps.

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Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 176) → 1949 (korrekturlest, s. 205)~34% av teksten endretfjernetlagt til
1¼ 1½ kg. oksemørbrad pepper salt franskbrød gaaselever gåselever trøffel smør. Mørbraden skjæres i skiver, krydres og stekes i smør eller ristes og anrettes paa på brødstykker, stekt i smør. Lægges Legges i form av en krone paa på fatet. Paa På hver tournedos lægges legges en rund skive gaaselever, gåselever, som er krydret, melet og brunet et øieblik øieblikk i smør. Paa På leverskiven lægges legges en tynd tynn trøffelskive.

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Frequently asked questions

Which cut of meat is used for Tournedos à l'anglaise?
Beef tenderloin, 1¼ kg for 6 servings. It is cut into slices, seasoned with salt and pepper, and fried in butter or seared.
How is the dish plated?
Each slice is placed on a piece of white bread fried in butter, and the pieces are set up in the shape of a crown on the platter. On each tournedos goes a round slice of goose liver – seasoned, floured and browned for a moment in butter – and on top a thin slice of truffle.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 176. The total time is about 50 minutes.

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