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Tournedos à la bordelaise

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. 1

    Cook the sauce base

    Let the finely chopped onion, red wine and seasoning simmer together for 15 minutes.

  2. 2

    Add the brown sauce

    Add the brown sauce and let the sauce simmer gently for another 15 minutes. Strain the sauce.

  3. 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. 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. 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. 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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Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
Modernised → 1949 (proofread, p. 206)~90% of the text changedremovedadded
1,5 kg Tournedos à la bordelaise. 1¼ kg. oksemørbrad (skjæres i tykke, runde skiver (tournedos)). 1 ts salt (til kjøttet). 0,5 ts pepper (til kjøttet). 60 g smør (til steking). 250 g benmarg (dampet, krydret). 50 g gr. marv. Saus: 20 gr. løk (finhakket, til sausen). 2,5 dl del. brun saus. saus 2 spiseskjeer kjøttglasur (innkokt kjøttkraft). 2,5 dl rødvin. 2½ del. rødvin 80 g gr. smør (kaldt, til sausen). 0,5 ts pepper (til sausen). 0,5 ts salt (til sausen). 1 spiseskje sitronsaft (etter smak). La finhakket løk, rødvin og krydder småkoke sammen i 15 minutter.. Ha den brune sausen i og la sausen trekke svakt sitronsaft. De stekte eller ristede tournedos anrettes i nye 15 minutter. Sil sausen.. Gi benmargen form av en krone. På hver tournedos legges et oppkok stort stykke dampet, rykende varm, krydret marv; marven skal kun ha et opkok i lettsaltet vann, og krydre den. Den skal være rykende varm ved servering.. Krydre tournedosene med salt og pepper vann; litt av sausen helles omkring, resten serveres særskilt. Til sausen småkoker den hakkede løk og stek eller rist dem i smør til ønsket stekegrad.. Ha rødvinen samt krydderiene sammen ¾ time, den silte brune saus tilsettes, og sausen småtrekker igjen ¾ time, siles. Sausen has tilbake i gryten gryten, og rør inn kjøttglasur, sitronsaft idet den skal anrettes, has kjøttglasuren, sitronsaften og det kalde smøret rett før servering. Smak til med salt og pepper.. Legg tournedosene i en krans på fatet, legg et stort stykke varm marg på hver, hell litt saus rundt kolde smør i. Salt og server resten av sausen for seg. pepper efter smak.

Note on Modernised

Mål omregnet til moderne enheter (dl, g, spiseskjeer). Ingrediensmengder for salt, pepper og smør til steking er anslått. «Marv» er presisert som benmarg. Fremgangsmåten er delt i nummererte trinn og skrevet i moderne norsk.

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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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