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Tournedos à la moderne

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. 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. 2

    Fry the bread slices

    Fry round slices of white bread in butter until golden.

  3. 3

    Fry the meat

    Season the tournedos and fry or sear them in butter.

  4. 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. 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.

From19141949Modernised
To19141949Modernised
Modernised → 1914 (proofread, p. 177)~85% of the text changedremovedadded
1,5 kg oksemørbrad (skjæres i runde skiver (tournedos)). 1 ts 1/2 kg. oksemørbrad salt (til kjøttet). 0,5 ts pepper (til kjøttet). 100 g smør (til steking av kjøtt og brød). 6 skiver loff (utstukket i runde skiver). 3 stk franskbrød tomater (halveres og hules litt ut). 300 g sjampinjong (til fyll og til champignons. De ristede sjampinjonger rundt). eller stekte tournedos anrettes paa runde franskbrødskiver, stekt i smør, en halv, litt uthulet tomat sættes paa hver tournedos, denne fyldes med en blanding av: 4 spiseskjeer hakket sjampinjong (til fyllet). spiseskefulde hakkede champignons 1 spiseskje spiseske smør (til fyllet). 1 klype finhakket knivsod løk (en knivsodd). 1 ts desertske hakket persille. 1 klype persille salt (til fyllet). 1 klype pepper (til fyllet). 1 klype muskat. Brun løken lett i smøret, ha Løken brunes let i den hakkede sjampinjongen og la den stå smørret, champignonsen haves i, sættes over varmen varmen, til all fuktighet al fugtighet er dampet bort. Smak til med salt, pepper og muskat, fordampet, tilsættes krydderier og bland inn finhakket persille.. Stek runde loffskiver i smør til de er gyllne.. Krydre tournedosene og stek eller rist dem i smør.. Legg hver tournedos på en stekt loffskive, sett en halv, litt uthulet persille. Utenom den fyldte tomat på kjøttet og fyll tomaten med sjampinjongblandingen.. Legg lægges ristede sjampinjonger rundt de fylte tomatene. Til selskap champignons. Tournedos kan retten også ellers til selskapsbruk anrettes med stekte bananskiver, spinat, artisjokkbunner eller artiskokbunder, samt en blanding av hakkede tomater, løk og estragonblader. estragonblade.

Note on Modernised

Mål modernisert (spiseskjeer, dessertskje = ca. 1 ts, knivsodd = en liten klype). «Franskbrød» er gjengitt som loff, «champignons» som sjampinjong. Mengder for salt, pepper og stekesmør er anslått. Fremgangsmåten er delt i nummererte trinn.

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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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