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.

Tournedos à l'anglaise

Name: Tournedos à l'anglaise
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Yield: 6 servings
Cuisine: Norwegian
Ingredients: 1.25 kg beef tenderloin (cut into thick slices); 1 tsp salt; 0.5 tsp freshly ground pepper; 100 g butter (for frying and brushing); 6 slices white bread (cut into rounds, fried in butter); 300 g goose liver (in round slices); 2 tbsp wheat flour (for flouring the liver slices); 1 pcs truffle (in thin slices)

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
Cut up the meat
Cut the tenderloin into even, thick slices (tournedos) and season them with salt and pepper.
2
Fry the bread
Cut round slices of the white bread and fry them golden in butter. Keep them warm.
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
Fry the goose liver
Season the liver slices, turn them in a little flour and brown them for a moment in butter.
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.

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

Smør
- Lurpak Dansk Smør 200 gLurpakca. kr 30,80 · Oda
- Hodne Søren Så Godt Smør 250gHODNE SØRENca. kr 67,90 · Coop

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Time machine – what changed?

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

From1914 1949 Modernised

To1914 1949 Modernised

Modernised → 1949 (proofread, p. 205)~89% of the text changedremovedadded

~~1,25 kg~~ 1½ kg. oksemørbrad ~~(skjæres i tykke skiver). 1 ts salt. 0,5 ts nykvernet pepper. 100 g smør (til steking og pensling). 6 skiver loff (franskbrød) (skjært runde, stekt i smør). 300 g~~ pepper salt franskbrød gåselever ~~(i runde skiver). 2 ss hvetemel (til å mele leverskivene). 1 stk~~ trøffel ~~(i tynne skiver). Skjær mørbraden i jevne, tykke skiver (tournedos) og krydre dem med salt og pepper.. Skjær runde skiver av loffen og stek dem gyllne i~~ smør. ~~Hold dem varme.. Stek tournedosene~~ Mørbraden skjæres i ~~smør, eller rist dem på rist over glør. Pensle kjøttet~~ skiver, krydres og risten med smeltet smør flere ganger under ristningen, så overflaten ikke tørker inn. Kjøttet er ferdig når det viser seg små bloddråper på den ristede overflaten.. Krydre leverskivene, vend dem stekes i ~~litt mel~~ smør eller ristes og ~~brun dem et øyeblikk i smør.. Legg hver tournedos~~ anrettes på en brødstykker, stekt ~~brødskive og sett dem~~ i smør. Legges i form av en krone på fatet. ~~Legg en skive gåselever på~~ På hver tournedos legges en rund skive gåselever, som er krydret, melet og brunet et øieblikk i smør. På leverskiven legges en tynn ~~trøffelskive på leverskiven. Server straks.~~ trøffelskive.

Note on Modernised

Maalene er omregnet til moderne norske enheter og mengder er anslaatt der originalen bare nevner ingrediensen (pepper, salt, smør, franskbrød, gaaselever, trøffel). Gåselever kan erstattes med annen leverpostei-/foie gras-type, og trøffel kan sløyfes. Fremgangsmåten er delt i nummererte trinn.

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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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