Which cut of meat is used for tournedos here?

Beef tenderloin – 1½ kg for 6 servings, cut into tournedos that are fried or seared and arranged in a crown on the platter.

How is the marrow treated?

250 g of marrow is only brought to a boil in lightly salted water, seasoned and placed piping hot in a large piece on top of each tournedos.

How is the bordelaise sauce made?

Chopped onion (50 g) is simmered with 2½ dl red wine and seasoning for ¼ hour. Then 2½ dl brown sauce is added, and the sauce simmers for another ¼ hour before it is strained. Just before serving, 2 tablespoons meat glaze, lemon juice and 80 g cold butter are stirred in, and it is seasoned with salt and pepper.

How is the dish served?

A little of the sauce is poured around the tournedos on the platter, the rest is served separately in a sauce boat. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 177.

Tournedos à la bordelaise

Name: Tournedos à la bordelaise
Prep time: 50 min
Cook time: 25 min
Total time: 1 h 15 min
Yield: 6 servings
Cuisine: Norwegian
Ingredients: 1.5 kg beef tenderloin (cut into thick, round slices (tournedos)); 1 tsp salt (for the meat); 0.5 tsp pepper (for the meat); 60 g butter (for frying); 250 g bone marrow (steamed, seasoned); 50 g onion (finely chopped, for the sauce); 2.5 dl brown sauce; 2 tbsp meat glaze (reduced meat stock); 2.5 dl red wine; 80 g butter (cold, for the sauce); 0.5 tsp pepper (for the sauce); 0.5 tsp salt (for the sauce); 1 tbsp lemon juice (to taste)

A party dish from Erken's Stor kokebok (1914): fried tournedos of beef tenderloin arranged in a wreath with steamed bone marrow and a strained red wine sauce with onion, meat glaze, lemon juice and cold butter.

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

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About the dish

Tournedos – round slices of beef tenderloin – were among the finest party dishes in Erken's meat chapter. "À la bordelaise" here means a red wine sauce with onion, served with bone marrow, which was considered a delicacy.

How to make it

1
Cook the sauce base
Let the finely chopped onion, red wine and seasoning simmer together for 15 minutes.
2
Add the brown sauce
Add the brown sauce and let the sauce simmer gently for another 15 minutes. Strain the sauce.
3
Cook the marrow
Bring the bone marrow to a boil in lightly salted water, and season it. It should be piping hot at serving.
4
Fry the meat
Season the tournedos with salt and pepper and fry or sear them in butter to the desired degree of doneness.
5
Finish the sauce
Return the strained sauce to the pot and stir in the meat glaze, lemon juice and the cold butter just before serving. Season with salt and pepper.
6
Arrange
Arrange the tournedos in a wreath on the platter, place a large piece of hot marrow on each, pour a little sauce around and serve the rest of the sauce separately.

Changes from the original

Measurements converted to modern units (dl, g, tablespoons). Ingredient amounts for salt, pepper and frying butter are estimated. "Marv" is specified as bone marrow. The method is divided into numbered steps and written in modern Norwegian.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 177) → 1949 (korrekturlest, s. 206)~35% av teksten endretfjernetlagt til

~~1 1/2~~ Tournedos à la bordelaise. 1¼ kg. oksemørbrad salt pepper smør 250 gr. marv. Saus: 50 20 gr. løk ~~2 1/2~~ del. brun saus 2 ~~spiseskeer kjøtglassur 2 1/2~~ spiseskjeer kjøttglasur 2½ del. rødvin 80 gr. smør pepper salt ~~citronsaft.~~ sitronsaft. De stekte eller ristede tournedos anrettes i form av en krone. ~~Paa~~ På hver tournedos ~~lægges~~ legges et stort stykke dampet, rykende varm, krydret marv; marven skal kun ha et opkok i ~~let saltet vand;~~ lettsaltet vann; litt av sausen ~~heldes~~ helles omkring, resten serveres særskilt. Til sausen ~~smaakoker~~ småkoker den hakkede løk og rødvinen samt ~~krydderierne~~ krydderiene sammen ~~1/4~~ ¾ time, den brune saus ~~tilsættes,~~ tilsettes, og sausen ~~smaatrækker~~ småtrekker igjen ~~1/4~~ ¾ time, siles. Sausen ~~haves~~ has tilbake i gryten, og idet den skal anrettes, ~~haves kjøtglassuren, citronsaften~~ has kjøttglasuren, sitronsaften og det kolde smør i. Salt og pepper efter smak.

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Frequently asked questions

Which cut of meat is used for tournedos here?: Beef tenderloin – 1½ kg for 6 servings, cut into tournedos that are fried or seared and arranged in a crown on the platter.
How is the marrow treated?: 250 g of marrow is only brought to a boil in lightly salted water, seasoned and placed piping hot in a large piece on top of each tournedos.
How is the bordelaise sauce made?: Chopped onion (50 g) is simmered with 2½ dl red wine and seasoning for ¼ hour. Then 2½ dl brown sauce is added, and the sauce simmers for another ¼ hour before it is strained. Just before serving, 2 tablespoons meat glaze, lemon juice and 80 g cold butter are stirred in, and it is seasoned with salt and pepper.
How is the dish served?: A little of the sauce is poured around the tournedos on the platter, the rest is served separately in a sauce boat. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 177.

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