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Beef Tenderloin à la duchesse

Erken's beef tenderloin à la duchesse: 2 kg beef loin larded with strips of truffle, salted tongue and pork fat, browned in butter and roasted in a hot oven about 45 min while basting with meat stock and port. The drippings are strained and reduced. Served garnished with glazed sweetbreads, tomatoes, duchess potatoes and cress.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 169 (falt i det fri)

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About the dish

One in a series of French-inspired beef tenderloin dishes in Erken's meat chapter, where the same basic technique – larding, browning, and roasting with constant basting – is varied with different garnishes and wine additions. "À la duchesse" refers to the duchess potatoes used as garnish.

How to make it

  1. 1

    Lard the tenderloin

    Cut out the tenderloin and clean it. Cut truffles, salted tongue, and pork fat into thin strips and lard the tenderloin with them.

  2. 2

    Brown the meat

    Brown the butter in a pan and quickly brown the tenderloin on all sides. Sprinkle over a little salt.

  3. 3

    Roast in the oven

    Place the tenderloin in a strongly preheated oven (about 225 °C (435 °F)). Once it begins to take color, baste it often with drippings, boiling meat stock, and port. Roast about 45 minutes.

  4. 4

    Reduce the drippings

    Remove the tenderloin, strain the drippings, and reduce them until they thicken on their own.

  5. 5

    Plating

    Place the tenderloin on an oblong, warm platter. Garnish with glazed sweetbreads, tomatoes, and duchess potatoes, alternating with small bouquets of cress or coarsely cut lettuce. Serve the sauce alongside.

Changes from the original

Deciliters and grams are kept in modern notation (del. → dl). "Beef loin" is specified as beef tenderloin/fillet from the loin, "pork fat" as fresh pork belly for larding, and "salt tongue" as salted ox tongue. Quantities for tomatoes, sweetbreads, and potatoes are estimated because the original does not give them. Roasting time and oven temperature are given in modern values.

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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
1949 (proofread, p. 196) → Modernised~79% of the text changedremovedadded
2 kg. kg oksekam (filetstykke) (fileten skjæres ut). 2 stk trøfler (skåret i strimler). 50 gr. salt tunge g saltet oksetunge (skåret i strimler). 50 gr. flesk g fersk sideflesk (skåret i strimler til spekking). 60 gr. g smør (til bruning). 2 del. portvin dl portvin. 4 dl. dl kjøttkraft (kokende). salt (til krydring). 6 stk tomater (til pynt). 300 g kalvebrisler (glassert, til pynt). 800 g poteter à la duchesse Fileten utskjæres, spekkes med (hertuginnepoteter til pynt). 1 potte karse eller grovskåret salat (til pynt). Skjær ut fileten og rens den. Skjær trøfler, saltet tunge og flesk, alt skåret flesk i strimler. Fileten brunes hurtig tynne strimler og spekk fileten med dem.. Brun smøret i det brunede smør, saltes en panne og settes brun fileten raskt på alle sider. Strø over litt salt.. Sett fileten inn i den sterkt ophetede ovn. forvarmet ovn (ca. 225 °C). Når fileten er begynt den begynner å brunes, ta farge, dryppes den ofte med skyen sky, kokende kjøttkraft og vinen. Når fileten er ferdig stekt efter portvin. Stek ca. ¾ times forløp, siles 45 minutter.. Ta ut fileten, sil skyen fra og kokes inn, kok den inn til den jevner sig. Fileten anrettes seg av seg selv.. Legg fileten på avlangt et avlangt, varmt fat, pyntes fat. Pynt med glaserte glasserte kalvebrisler, hvis det kan skaffes, tomater og poteter à la duchesse hertuginnepoteter vekselvis med små buketter karse eller grovskåren grovskåret salat. Server skyen ved siden av.

Note on Modernised

Desiliter og gram er beholdt i moderne skrivemåte (del. → dl). «Oksekam» er presisert som oksefilet/indrefilet av kam, «flesk» som fersk sideflesk til spekking, og «salt tunge» som saltet oksetunge. Mengder på tomater, kalvebrisler og poteter er anslått fordi originalen ikke oppgir dem. Steketid og ovnstemperatur er angitt i moderne verdier.

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Frequently asked questions

How long should the tenderloin roast?
After being browned quickly in butter in the pan, it is placed in a strongly heated oven and roasted about ¾ hour (45 minutes). Total time with preparation is around 110 minutes.
What is the tenderloin larded with?
With strips of truffle (2 pcs), salted tongue (50 g), and pork fat (50 g) – all cut into strips and inserted into the meat before roasting.
How is the sauce made?
During roasting the tenderloin is basted with drippings and port (2 dl wine, 4 dl meat stock). When the meat is done, the drippings are strained off and reduced until they thicken on their own.
What is it served with?
The tenderloin is placed on an oblong warm platter and garnished alternately with glazed sweetbreads, tomatoes, and potatoes à la duchesse, plus small bouquets of cress or coarsely cut lettuce. The recipe is from Henriette Schønberg Erken's Stor kokebok (1914), p. 169, and serves 8.

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