Which cut of meat do I use?

The recipe uses 2 kg of beef loin, from which the tenderloin is cut out and larded with strips of pork fat (50 g pork fat).

How is the tenderloin cooked?

It is treated like beef tenderloin à la Godard – cooked with butter and meat stock – and glazed at the very end, right before plating. Allow about 2.5 hours in total for the whole dish.

What is the tenderloin served with?

The tenderloin is placed on an oblong platter and surrounded alternately with stuffed tomatoes (12 pcs with onion, parsley, grated bread, stock, drippings, and grated cheese) and chopped mushrooms tossed in butter, onion, parsley, thick brown sauce, white wine, and tomato purée.

Where does the recipe come from?

From Henriette Schønberg Erken's Stor kokebok (1914), page 170. It serves 8.

Beef Tenderloin à la Diane – 1914 recipe

Name: Beef Tenderloin à la Diane
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 2 h 30 min
Yield: 8 servings
Cuisine: Norwegian
Ingredients: 2 kg beef loin (tenderloin) (for cutting out the tenderloin); 50 g pork fat (cut into strips for larding); 60 g butter (for frying); 1 tsp salt; 2.5 dl meat stock (for basting); 4 tbsp chopped mushrooms (for the filling); 12 pcs mushrooms (whole, to be stuffed); 1 tbsp butter (for the mushroom filling); 1 tbsp cooking oil (for drizzling over the mushrooms); 0.5 tsp finely chopped onion (a pinch); 1 tbsp finely chopped parsley (for the mushroom filling); 3 tbsp thick brown sauce; 2 tbsp white wine; 1 tbsp tomato purée; 12 pcs tomatoes (8 are halved and stuffed, 4 are peeled and chopped for the filling); 1 tsp finely chopped onion (for the tomato filling); 1 tbsp butter (for the tomato filling); 1 tbsp finely chopped parsley (for the tomato filling); 3 tbsp grated white bread (soaked in the stock); 1 dl meat stock (for soaking the bread); 1 dl pan drippings; 1 tbsp grated cheese; 2 tbsp rusk crumbs (for sprinkling over); 2 tbsp melted butter (for drizzling); 1 tsp pepper (for the tomatoes and mushrooms)

Ingredients

8 servings

2 kg beef loin (tenderloin) (for cutting out the tenderloin) · 4 lb 7 oz
50 g pork fat (cut into strips for larding) · 1¾ oz
60 g butter (for frying) · 2⅛ oz
1 tsp salt
2.5 dl meat stock (for basting) · 1 cups
4 tbsp chopped mushrooms (for the filling)
12 pcs mushrooms (whole, to be stuffed)
1 tbsp butter (for the mushroom filling)
1 tbsp cooking oil (for drizzling over the mushrooms)
0.5 tsp finely chopped onion (a pinch)
1 tbsp finely chopped parsley (for the mushroom filling)
3 tbsp thick brown sauce
2 tbsp white wine
1 tbsp tomato purée
12 pcs tomatoes (8 are halved and stuffed, 4 are peeled and chopped for the filling)
1 tsp finely chopped onion (for the tomato filling)
1 tbsp butter (for the tomato filling)
1 tbsp finely chopped parsley (for the tomato filling)
3 tbsp grated white bread (soaked in the stock)
1 dl meat stock (for soaking the bread) · ⅜ cup
1 dl pan drippings · ⅜ cup
1 tbsp grated cheese
2 tbsp rusk crumbs (for sprinkling over)
2 tbsp melted butter (for drizzling)
1 tsp pepper (for the tomatoes and mushrooms)

Total time: 2 t 30 min
Active time: 1 t 15 min
Difficulty: hard

About the dish

One of the French-inspired festive dishes in the beef chapter, where Erken presents whole-roasted beef tenderloin in several classic variations named after the great names of the culinary arts. The dish assumes the reader knows the recipe for beef tenderloin à la Godard, which appears earlier in the chapter.

How to make it

1
Tenderloin and larding
Cut out the tenderloin, clean it, and lard it with narrow strips of pork fat. Season with salt.
2
Roasting
Cook the tenderloin like beef tenderloin à la Godard: brown it in butter in a pan, place it in a hot oven (200 °C (390 °F)), and baste with meat stock during roasting until the meat is done, about 45–60 minutes depending on thickness.
3
Pre-cook the mushrooms
Place the whole mushrooms in an ovenproof dish, drizzle over cooking oil, and put them in a hot oven for 3 minutes.
4
The mushroom filling
Cook together the chopped mushrooms, butter, onion, parsley, salt, pepper, brown sauce, white wine, and tomato purée until the mixture has thickened. If it is too thin to coat, thicken it with 1 tbsp grated white bread.
5
Gratinate the mushrooms
Cover the mushrooms with the mixture, sprinkle over rusk crumbs, drizzle with melted butter, and put them in a hot oven for 5 minutes.
6
Pre-cook the tomatoes
Cut 8 tomatoes crosswise in half, remove the seeds, sprinkle with a little salt and pepper, and place them cut-side down in a pan with 1 tbsp hot fat. Turn them after 6 minutes, cook a little on the other side, and remove them.
7
The tomato filling
Sauté the finely chopped onion lightly in the butter, add the four peeled and chopped tomatoes and the parsley, and let it simmer gently for 10 minutes. Stir in the grated bread that has been soaked in the stock and squeezed out, and finally add the pan drippings.
8
Fill and gratinate the tomatoes
Fill the tomato halves with the mixture, sprinkle over rusk crumbs and grated cheese, drizzle with melted butter, and put them in a hot oven for 5 minutes.
9
Plating
Glaze the tenderloin at the last moment before plating, place it on an oblong platter, and arrange the stuffed tomatoes and mushrooms alternately around it.

Changes from the original

Measurements have been converted to modern units (deciliter, gram, tablespoon). "Pork fat" is specified as fresh pork belly fat for larding, and "rusk" as dry rusk crumbs/breadcrumbs. Oven temperatures are estimated from "hot oven." The ingredient lists from the narrow column have been sorted by the tenderloin, the mushrooms, and the tomatoes.

Original 1914 recipe

Verbatim from the first edition of the Big Cookbook.

Facsimile of the 1914 page at the National Library of Norway — Foto: Faksimile: Nasjonalbiblioteket

ProofreadPage 170

2 kg. oksekam 50 gr. flesk 60 gr. smør salt ¼ l. kjøtkraft Champignonerne: 4 spiseskeer hakkede champignons 1 spiseske smør 1 knivsod løk 1 spiseske finhakket persille salt pepper 3 spiseskeer brun saus (tyk) 2 — hvitvin 1 spiseske tomatpuré. Tomaterne: 12 tomater 1 teske løk 1 spiseske smør 1 spiseske finhakket persille 3 spiseskeer revet brød 1 del. kjøtkraft 1 del. sky 1 spiseske reven ost smeltet smør salt pepper. Fileten utskjæres, spækkes med fleskestrimler og behandles som oksefilet å la Godard. Fileten glasseres i sidste øieblik før anretningen. Lægges op paa et avlangt fat og omgives vekselvis med fyldte tomater og champignons. Champignonerne hertil lægges i ildfast fat, dryppes med matolje, sættes i varm ovn i 3 minutter, dækkes derefter med følgende blanding: hakkede champignons, smør, løk, persille, salt, pepper, brun saus, hvitvin og tomatpuré. Alt kokes sammen, til det har jevnet sig; blir sausen saa tynd, at den ikke dækker, kan den jevnes yderligere med 1 spiseske revet franskbrød. Overflaten strøes med kavring, dryppes med smeltet smør og sættes 5 minutter i varm ovn. De 8 tomater deles i to dele tversover, og kjernerne tages ut, strøes med litt pepper og salt og sættes med den overskaarne side ned i en pande med 1 spiseske hett fett. Tomaterne vendes efter 6 minutters forløp, stekes litt paa den anden side, tages op og fyldes med følgende stuing: Den finhakkede løk stekes let i smørret, tilsættes de fire avskrællede, hakkede tomater og persillen; smaasurrer i 10 minutter, irøres det revne brød, utbløtt i kraften og presset gjennem presse, tilsidst tilsættes stekeskyen. De fyldte tomater bestrøes med kavring, dynkes med det smeltede smør og sættes i 5 minutter i varm ovn.

Revised 1949 recipe

From the revised edition of the Big Cookbook.

Facsimile of the 1949 page at the National Library of Norway — Foto: Faksimile: Nasjonalbiblioteket

ProofreadPage 197

(Filet de boeuf à la Diane.) 2 kg. oksekam 50 gr. flesk salt 60 gr. smør ¾ l. kjøttkraft Fileten utskjæres, spekkes med fleskestrimler og behandles som oksefilet à la Godard. Fileten glaseres i siste øieblikk før anrettingen. Legges opp på et avlangt fat, og omgis vekselvis med fylte tomater og champignons. Champignonene hurtil legges i ildfast fat, dryppes med kronolje, settes i varm ovn i 3 minutter, dekkes derefter med følgende blanding: 4 spiseskjeer hakkede champignons ½ spiseskje smør 1 knivsodd løk 1 spiseskje finhakket persille salt pepper 3 spiseskjeer brun saus (tykk) 2 — hvitvin ½ spiseskje tomatpuré Alt kokes sammen til det har jevnet sig; blir sausen så tynn at den ikke dekker, kan den jevnes ytterligere med ½ spiseskje revet franskbrød. Overflaten strøes med kavring, dryppes med smeltet smør og settes 5 minutter i varm ovn. Tomatene: 12 tomater 1 teskje løk 1 — smør 1 — finhakket persille 3 spiseskjeer revet brød 1 del. kjøttkraft ½ 2 del. sky ½ spiseskje reven ost ½ — smeltet smør salt pepper De 8 tomater deles i to deler tversover, og kjernene tas ut, strøes med litt pepper og salt og settes med den overskårne side ned i en panne med 1 spiseskje hett fett. Tomatene vendes efter 6 minutters forløp, stekes litt på den annen side, tas op og fylles med følgende stuing: Den finhakkede løk stekes lett i smøret, tilsettes de fire avskrellede hakkede tomater og persillen; småsurrer i 10 minutter, irøres det revne brød, utbløtt i kraften og presset gjennem presse, tilsist tilsettes stekeskyen. De fylte tomater bestrøes med kavring, dryppes med det smeltede smør og settes i 5 minutter i varm ovn.

Beef Tenderloin à la Diane

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