How long should the tenderloin cook?

The tenderloin simmers for about 25 minutes in the boiling milk. Then it is quickly browned in lightly browned butter. Count on around 70 minutes total with preparation.

What does it mean to lard the tenderloin?

The tenderloin is cut out, pounded and larded – that is, strips of pork fat (100 g) are drawn into the meat so it stays juicy during cooking.

How is the sauce made?

The cooking milk is used as the sauce: it is reduced with 1 dl cream and a little butter, and seasoned with salt and pepper. The milk is flavored with a few drops of Maggi seasoning and a small onion during cooking.

What is it served with?

The tenderloin is cut into slices, reassembled and served on a bed of mashed potato or rice. Around the tenderloin is placed boiled Brussels sprouts doused with a little half-melted butter. The recipe is from Henriette Schønberg Erken's «Stor kokebok» (1914), p. 186, and serves 6.

Boiled beef tenderloin

Name: Boiled beef tenderloin
Prep time: 45 min
Cook time: 25 min
Total time: 1 h 10 min
Yield: 6 servings
Cuisine: Norwegian
Ingredients: 2 kg beef tenderloin; 100 g fresh pork belly (cut into strips for larding); 1.5 l milk; 5 drops Maggi seasoning (can be replaced with a little soy sauce); 1 pcs onion (small); 100 g butter; 1 dl cream; salt (to taste); pepper (to taste); 600 g Brussels sprouts (boiled, for garnish); 25 g butter (half-melted, over the Brussels sprouts)

Beef tenderloin larded with bacon, poached 25 minutes in milk with onion and Maggi, then quickly browned in butter. Served in slices on mashed potatoes or rice with a reduced cream sauce and boiled Brussels sprouts.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 186 (falt i det fri)

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About the dish

From the meat chapter of «Stor kokebok» (1914). Here the beef tenderloin was first poached tender in milk before being quickly browned in butter – a technique that gives a very tender roast. «Potetesbord» and «risbord» mean that the meat is arranged on a bed of mashed potatoes or boiled rice.

How to make it

1
Prepare the tenderloin
Cut out the tenderloin, pound it lightly and lard it with strips of fresh pork belly.
2
Poach in milk
Bring the milk to a boil with a few drops of Maggi seasoning and the onion. Add the tenderloin and let it simmer for 25 minutes.
3
Brown the tenderloin
Lightly brown the butter in a pan and quickly brown the tenderloin on all sides.
4
Sauce
Strain the stock, reduce it with cream and a little butter, and season with salt and pepper.
5
Plating
Cut the tenderloin into slices, reassemble them and arrange on mashed potatoes or boiled rice. Place boiled Brussels sprouts around and pour a little half-melted butter over them. Serve the sauce alongside.

Changes from the original

Measures are converted to modern units (dl/l/g). «Flesk» is interpreted as fresh pork belly for larding. Maggi seasoning is given as a few drops, and can alternatively be replaced with a little soy sauce or meat extract. Brussels sprouts are listed as a separate side with an estimated amount.

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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. 186) → 1949 (korrekturlest, s. 216)~41% av teksten endretfjernetlagt til

2 kg. oksefilet 100 gr. flesk ~~1½ l.~~ 1 1/2 1. melk ~~maggi-krydderi~~ 1 liten løk 100 gr. smør 1 1/4 del. fløte salt ~~pepper.~~ pepper kjøtekstrakt. Fileten utskjæres, bankes og ~~spækkes~~ spekkes med fleskestrimler, ~~sættes~~ settes over ~~ilden~~ varmen i den kokende melk, ~~tilsat nogen draaper maggi-krydderi~~ tilsatt litt ekstrakt og løken. ~~Smaakoker~~ Småkoker i 25 minutter. Fileten brunes derefter hurtig i det ~~let brunede~~ lettbrunede smør. Fileten skjæres op i skiver, som ~~lægges~~ legges sammen igjen og kan serveres ~~paa potetesbord~~ på potetbord eller risbord. Sausen kokes ~~ind~~ inn med fløten og litt ~~smør~~ smør, og ~~tilsættes~~ tilsettes salt og pepper efter smak. Omkring fileten ~~lægges~~ legges kokt ~~rosenkaal, overheldt~~ rosenkål, overhelt med litt halvsmeltet smør.

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Frequently asked questions

How long should the tenderloin cook?: The tenderloin simmers for about 25 minutes in the boiling milk. Then it is quickly browned in lightly browned butter. Count on around 70 minutes total with preparation.
What does it mean to lard the tenderloin?: The tenderloin is cut out, pounded and larded – that is, strips of pork fat (100 g) are drawn into the meat so it stays juicy during cooking.
How is the sauce made?: The cooking milk is used as the sauce: it is reduced with 1 dl cream and a little butter, and seasoned with salt and pepper. The milk is flavored with a few drops of Maggi seasoning and a small onion during cooking.
What is it served with?: The tenderloin is cut into slices, reassembled and served on a bed of mashed potato or rice. Around the tenderloin is placed boiled Brussels sprouts doused with a little half-melted butter. The recipe is from Henriette Schønberg Erken's «Stor kokebok» (1914), p. 186, and serves 6.

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