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Cold beef tenderloin

Cold, larded beef tenderloin from Erken's Stor kokebok (1914): cooked pink in a pot with cream and red wine, chilled, sliced, and glazed with madeira aspic, garnished with horseradish and stuffed tomatoes.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 25 (falt i det fri)

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About the dish

Cold beef tenderloin was a typical buffet and party dish in Erken's day, where glazing with aspic both kept the meat moist and gave it a festive appearance. The dish belongs to the chapter "Hot and cold small dishes" in Stor kokebok (1914).

How to make it

  1. 1

    Prepare the tenderloin

    Trim the tenderloin of sinew and membrane, pound the meat lightly, and lard it with thin strips of pork fat.

  2. 2

    Brown and cook

    Brown the tenderloin in butter in a pot. Sprinkle with salt and pepper, rub in the onion slices, and drizzle over the cream and red wine. Continue cooking in the pot about 20–25 minutes depending on thickness; the meat should be red inside.

  3. 3

    Cool

    Lift the tenderloin out immediately and let it cool completely.

  4. 4

    Arrange

    Cut a lengthwise slice off the bottom and place it on the platter. Slice the rest of the tenderloin and lay the slices back in place so the tenderloin looks whole again.

  5. 5

    Cook the aspic

    Bring the wine, madeira, water, bouillon cubes (or stock), soaked gelatin, and gravy browning to a boil. Strain the aspic and let it cool until it is thick and syrupy.

  6. 6

    Glaze

    Brush the aspic over the meat several times, letting it dry between each coat, until the tenderloin is fully glazed.

  7. 7

    Garnish

    Garnish the tenderloin with coarsely grated horseradish and tomato halves filled with button mushrooms in mayonnaise.

Changes from the original

"del." is interpreted as deciliters, "flesk" as fatty pork fat for larding, and Maggi tablets are modernized to bouillon cubes (or stock as an alternative). Gelatin sheets are kept, with modern soaking instructions. Oven temperature and cooking time have been specified.

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Time machine – what changed?

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From19141949Modernised
To19141949Modernised
Modernised → 1949 (proofread, p. 34)~82% of the text changedremovedadded
1 kg i kg. oksefilet (renset for sener og hinner). 60 g spekk (til spekking). gr. flesk 80 g smør. 1 ts salt. 0,5 ts pepper. gr. smør salt pepper 2 stk løk (i skiver). 3 dl fløte. del. fløte 3 dl rødvin. 1,25 dl madeira. 1,25 dl vann. 6 stk buljongterninger (eller 1 dl kjøttkraft). 1 ts kulør. del. rødvin i % del. madeira iy 4 plater gelatin (bløtlagt del. vann 2 norexbuljongterninger eller i kaldt vann). del. kjøttkraft y 2 teskje kulør 4 stk tomater (til pynt). 100 g champignon (til pynt). 1 dl majones (til pynt). 1 stk pepperrot (grovrevet, til pynt). Rens filetene plater gelatin. Fileten befries for alle sener og hinner, bank kjøttet lett og spekk det med tynne strimler av spekk.. Brun fileten i smør skinn, bankes, spekkes, brunes i en gryte. Strø over smør, bestrøes med salt og pepper, gni inn gnis med løkskiver og dropp over løkskiver, dryppes med fløte og rødvin. Stek videre Stekes i gryten gryte ca. 20–25 20 til 25 minutter etter efter tykkelsen; kjøttet den skal være rødt inni.. Ta fileten opp med en gang rød innvendig. Tas straks op og la den kjølne helt.. Skjær en avkjøles. En skive skjæres av nederst langsefter, legges på langs fatet, og legg denne på fatet. Skjær resten av fileten den i skiver og legg dem tilbake skårne filet legges på plass, slik at fileten ser hel ut.. Gi vin, madeira, som hel. — Vin, vann, buljongterninger (eller kraft), bløtlagt buljongterninger, gelatin og kulør gis et oppkok. Sil geléen opkok. Geléen siles, avkjøles og la den kjølne til den er tyktflytende.. Pensle geléen pensles over kjøttet flere ganger, med tørketid mellom hver gang, så det til fileten slutt er helt glasert.. Pynt fileten gla sert. Fileten pyntes med grovrevet grovreven pepperrot og halve tomater overskårne tomater, fylt med champignon champignons i majones.

Note on Modernised

«del.» er tolket som desiliter, «flesk» som fett spekk til spekking, og maggitabletter er modernisert til buljongterninger (alternativt kraft). Gelatinplater er beholdt, med moderne bløtleggingsanvisning. Ovnstemperatur og steketid er presisert.

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Frequently asked questions

How long should the tenderloin cook?
About 20–25 minutes in the pot, depending on thickness. It should be red inside and is lifted out at once to cool.
Why is the total time 5 hours when the cooking time is so short?
The cooking itself takes only 20–25 minutes, but the meat must cool completely, and the aspic of madeira, red wine, water, bouillon (Maggi cubes), gelatin, and gravy browning has to be boiled, strained, cooled, and brushed over the meat several times. That takes time.
How is the tenderloin arranged on the platter?
A lengthwise slice is cut off the bottom and placed on the platter. The rest of the tenderloin is sliced and laid on top like a whole tenderloin, then brushed with aspic.
What gives the meat flavor during cooking?
The tenderloin is larded with pork fat, browned in butter, sprinkled with salt and pepper, rubbed with onion slices, and drizzled with cream and red wine.

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