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Boiled beef tenderloin

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. 1

    Prepare the tenderloin

    Cut out the tenderloin, pound it lightly and lard it with strips of fresh pork belly.

  2. 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. 3

    Brown the tenderloin

    Lightly brown the butter in a pan and quickly brown the tenderloin on all sides.

  4. 4

    Sauce

    Strain the stock, reduce it with cream and a little butter, and season with salt and pepper.

  5. 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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From19141949Modernised
To19141949Modernised
Modernised → 1914 (proofread, p. 186)~88% of the text changedremovedadded
2 kg oksefilet. kg. oksefilet 100 g ferskt sideflesk (skjæres i strimler til spekking). 1,5 l melk. 5 dråper Maggi-krydder (kan erstattes med litt soya). gr. flesk 1½ l. melk maggi-krydderi 1 stk liten løk (liten). 100 g smør. gr. smør 1 dl fløte. del. fløte salt (etter smak). pepper (etter smak). 600 g rosenkål (kokt, til pynt). 25 g smør (halvsmeltet, over rosenkålen). Skjær ut fileten, bank den lett pepper. Fileten utskjæres, bankes og spekk den med strimler av ferskt sideflesk.. Kok opp melken spækkes med noen dråper Maggi-krydder og løken. Legg fileten fleskestrimler, sættes over ilden i og la den småkoke kokende melk, tilsat nogen draaper maggi-krydderi og løken. Smaakoker i 25 minutter.. Brun smøret lett minutter. Fileten brunes derefter hurtig i en panne det let brunede smør. Fileten skjæres op i skiver, som lægges sammen igjen og brun fileten raskt på alle sider.. Sil kraften, kok den inn serveres paa potetesbord eller risbord. Sausen kokes ind med fløte fløten og litt smør, smør og smak til med tilsættes salt og pepper.. Skjær pepper efter smak. Omkring fileten i skiver, legg dem sammen igjen og legg den opp på potetstappe eller kokt ris. Legg lægges kokt rosenkål rundt og hell over rosenkaal, overheldt med litt halvsmeltet smør. Server sausen til.

Note on Modernised

Mål er omregnet til moderne enheter (dl/l/g). «Flesk» er tolket som ferskt sideflesk til spekking. Maggi-krydderi er angitt som noen dråper, eventuelt kan det erstattes med litt soya eller kjøttekstrakt. Rosenkål er ført opp som eget tilbehør med mengdeanslag.

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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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