Which cut of meat is used for tournedos?

Beef tenderloin – 1½ kg for 6 servings. The meat is cut into slices that are seared or fried.

What is the filling in the tomato made of?

4 tablespoons chopped mushrooms, 1 tablespoon butter, a knife's tip of onion, 1 dessert spoon chopped parsley, salt, pepper and nutmeg. The onion is lightly browned in the butter, the mushrooms are added and cooked until all the moisture has evaporated before the seasoning and parsley are added.

How is the dish plated?

The tournedos are placed on round white bread slices fried in butter, with half a hollowed-out tomato filled with the mushroom mixture on each, and sautéed mushrooms around the tomato. For a party you can also serve fried banana slices, spinach, artichoke bottoms or chopped tomatoes with onion.

Where does the recipe come from?

From Henriette Schønberg Erken's "Stor kokebok" (1914), page 177.

Tournedos à la moderne

Name: Tournedos à la moderne
Prep time: 45 min
Cook time: 15 min
Total time: 1 h
Yield: 6 servings
Cuisine: Norwegian
Ingredients: 1.5 kg beef tenderloin (cut into round slices (tournedos)); 1 tsp salt (for the meat); 0.5 tsp pepper (for the meat); 100 g butter (for frying the meat and bread); 6 slices white bread (cut into rounds); 3 pcs tomatoes (halved and hollowed out a little); 300 g mushrooms (for the filling and for the sautéed mushrooms around); 4 tbsp chopped mushrooms (for the filling); 1 tbsp butter (for the filling); 1 pinch finely chopped onion (a knife's tip); 1 tsp chopped parsley; 1 pinch salt (for the filling); 1 pinch pepper (for the filling); 1 pinch nutmeg

Tournedos à la moderne from Erken 1914: fried beef tenderloin slices on butter-fried white bread, topped with half a hollowed-out tomato filled with mushroom ragout, surrounded by sautéed mushrooms.

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

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About the dish

A "modern" arrangement of tournedos from 1914, where the meat is set on fried white bread croutons and crowned with a filled tomato. Erken also mentions other party variations with banana slices, spinach and artichoke bottoms.

How to make it

1
Make the filling
Brown the onion lightly in the butter, add the chopped mushrooms and leave over the heat until all the moisture has steamed off. Season with salt, pepper and nutmeg, and mix in the finely chopped parsley.
2
Fry the bread slices
Fry round slices of white bread in butter until golden.
3
Fry the meat
Season the tournedos and fry or sear them in butter.
4
Arrange
Place each tournedos on a fried white bread slice, set half a slightly hollowed-out tomato on the meat and fill the tomato with the mushroom mixture.
5
Garnish
Place sautéed mushrooms around the filled tomatoes. For a party, the dish can also be arranged with fried banana slices, spinach, artichoke bottoms or a mixture of chopped tomatoes, onion and tarragon leaves.

Changes from the original

Measurements modernized (tablespoons, dessert spoon = about 1 tsp, knife's tip = a small pinch). "Franskbrød" is rendered as white bread, "champignons" as mushrooms. Amounts of salt, pepper and frying butter are estimated. The method is divided into numbered steps.

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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

1949 (proofread, p. 206) → 1914 (proofread, p. 177)~37% of the text changedremovedadded

~~Tournedos à la moderne. 1¼~~ 1 1/2 kg. oksemørbrad salt pepper smør franskbrød tomater champignons. De ristede eller stekte tournedos anrettes på paa runde franskbrødskiver, stekt i smør, en halv, litt uthulet tomat ~~settes på~~ sættes paa hver tournedos, denne ~~fylles~~ fyldes med en blanding av: 4 ~~spiseskefulle~~ spiseskefulde hakkede champignons 1 ~~spiseskje~~ spiseske smør 1 ~~knivsodd~~ knivsod løk 1 ~~dessertskje~~ desertske hakket persille salt pepper muskat. Løken brunes ~~lett~~ let i ~~smøret, champignonen has~~ smørret, champignonsen haves i, ~~settes~~ sættes over ~~varmen~~ varmen, til ~~all fuktighet~~ al fugtighet er fordampet, ~~tilsettes~~ tilsættes krydderier og finhakket persille. Utenom den ~~fylte~~ fyldte tomat ~~legges~~ lægges ristede champignons. Tournedos kan ellers til selskapsbruk anrettes med stekte bananskiver, spinat, ~~artisjokkbunner,~~ artiskokbunder, samt en blanding av hakkede tomater, løk og estragonblade.

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Frequently asked questions

Which cut of meat is used for tournedos?: Beef tenderloin – 1½ kg for 6 servings. The meat is cut into slices that are seared or fried.
What is the filling in the tomato made of?: 4 tablespoons chopped mushrooms, 1 tablespoon butter, a knife's tip of onion, 1 dessert spoon chopped parsley, salt, pepper and nutmeg. The onion is lightly browned in the butter, the mushrooms are added and cooked until all the moisture has evaporated before the seasoning and parsley are added.
How is the dish plated?: The tournedos are placed on round white bread slices fried in butter, with half a hollowed-out tomato filled with the mushroom mixture on each, and sautéed mushrooms around the tomato. For a party you can also serve fried banana slices, spinach, artichoke bottoms or chopped tomatoes with onion.
Where does the recipe come from?: From Henriette Schønberg Erken's "Stor kokebok" (1914), page 177.

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