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Beef Tenderloin à la Godard (filet de bœuf à la Godard)

Erken's 1914 recipe for beef tenderloin à la Godard: 2 kg tenderloin from the beef loin is cleaned, larded with pork fat, placed on a base of finely chopped carrot, onion, celery heart, diced ham, thyme and bay leaf sweated in butter and deglazed with Madeira, roasted slowly covered in a moderate oven about 45 min with dripping butter, browned uncovered, and the vegetables are cooked with 2.5 dl broth to make a sauce. Served with small bundles of boiled vegetables.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 167 (falt i det fri)

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About the dish

A classic French-inspired festive dish from Erken's chapter on beef tenderloin. The name "à la Godard" refers to one of the great French garnishes of the 19th century, and Erken adapts it to the Norwegian kitchen with a cast-iron pot in the oven. The dish was typical party fare in bourgeois homes around 1900.

How to make it

  1. 1

    Clean the tenderloin

    Cut out the tenderloin and carefully remove all membranes and sinews with a sharp knife, without damaging the meat.

  2. 2

    Lard the meat

    Lard the tenderloin with thin strips of pork fat.

  3. 3

    Prepare the vegetables

    Finely chop the cleaned carrots, onions, and celery leaves. Mix in the diced ham, thyme, and bay leaf, and sweat it in the pot with 60 g butter for 5 minutes. Finally deglaze the pot with the Madeira.

  4. 4

    Assemble the meat

    Place all the vegetables in the bottom of a cast-iron pot that fits the piece of meat. Rub the tenderloin with salt and pepper, place it on the vegetables, and drizzle generously with melted butter.

  5. 5

    Roast covered

    Put the lid on the pot and place it in a not-too-hot oven (about 160 °C (320 °F)). Let the meat cook slowly and baste often with melted butter.

  6. 6

    Brown off

    After about 45 minutes, remove the lid so the meat takes on a nice brown color. Lift out the tenderloin and keep it warm.

  7. 7

    Make the sauce

    Cook the vegetables in the pot for 10 minutes with 2.5 dl broth. Strain through a straining cloth or fine sieve.

  8. 8

    Serve

    Slice the tenderloin, reassemble it as a whole on an oblong platter, and pour the sauce over it, or serve it separately. Surround the tenderloin with small bundles of boiled vegetables – carrot, peas, beans, and white roots – each cooked separately and coated with butter.

Changes from the original

Measurements are kept in grams and deciliters, but "pork fat" is modernized to fresh, unsalted pork belly/fatback, and "beef loin" is specified as the tenderloin cut from the loin. The broth quantity (¼ l) is taken from the method. Oven temperature is estimated (about 160 °C (320 °F)) since the original only says "a not-too-hot oven."

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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
Modernised → 1949 (proofread, p. 195)~80% of the text changedremovedadded
2 kg oksekam (filet skjæres ut). 50 g sideflesk (til spekking, skåret i tynne strimler). 2 stk gulrøtter. 2 stk løk. 2 stk sellerirøtter (bare hjertebladene brukes). 30 g mager rå skinke (skåret i terninger). 60 g smør (til grønnsakene). 2 ss madeira. 1 stk timiankvist (liten). 1 stk laurbærblad (lite stykke). smeltet smør (til drypping). salt og pepper. 2,5 dl buljong (til sausen). kokte grønnsaker (gulrot, erter, bønner og hvite røtter til garnityr). Skjær ut fileten Fileten utskjærés, og fjern forsiktig med en skarp kniv borttas alle hinner og sener med en skarp kniv, uten å skade kjøttet.. Spekk fileten forsiktig. Fileten spekkes med tynne strimler av flesk.. Hakk fleskestrimler. De rensede gulrøtter, gulerøtter, løk og selleriblader fint. Bland inn skinketerninger, selleriblade hakkes fint, tilsettes den i terninger skårne skinke, timian og laurbærblad, og la det surre røres i gryten gryte med 60 g smør smøret i 5 minutter. Skyll til slutt minutter, og tilsist skylles gryten med madeiraen.. Legg alle vinen. Alle grønnsakene legges i bunnen av en jerngryte som passer jerngryte, passende i størrelse til kjøttstykket. Gni fileten inn Fileten inngnies med pepper og salt og pepper, legg den legges op på grønnsakene og drypp rikelig grønnsakene, dryppes rikielig med smeltet smør.. Legg lokk smør. Lokk legges på gryten og sett den gryten, som settes inn i en ikke for varm ovn (ca. 160 °C). La kjøttet koke sakte og drypp kokes sakte, dryppes ofte med smeltet smør.. Etter smør. Efter ca. 45 minutter ¾ time tas lokket av så gryten, således at kjøttet får kan få en pen brun farge. Legg fileten opp farve. Fileten legges op og hold den varm.. Kok grønnsakene holdes varm. Grønnsakene koker i gryten 10 minutter med 2,5 dl buljong. Sil gjennom silklede ¾ l. buljong, siles gjennem sileklæde eller hårsil.. Skjær fileten i skiver, legg hårsikt, tilsettes vinen og helles over den sammen som hel opskårne filet eller serveres særskilt. Oksefileten anrettes på et avlangt fat og hell sausen over, eller server den separat. Omgi fileten omgis med små bunter kokte grønnsaker – gulrot, grønnsaker, gulerøtter, erter, bønner og hvite røtter – røtter, kokt hver for seg sig og dekket med smør. Innredenser: 2 kg. oksekam 50 gr. flesk 2 gulerøtter 2 løk hjertebladene av 2 sellerirøtter 30 gr. rå mager skinke 60 gr. smør 2 spiseskjeer vin 1 liten gren timian 1 lite stykke laurbærblad smør

Note on Modernised

Mål er beholdt i gram og desiliter, men «flesk» er modernisert til fersk, usaltet sideflesk/spekk, og «oksekam» er presisert som filet skåret ut av kammen. Buljongmengden (¼ l) er hentet fra fremgangsmåten. Ovnstemperatur er anslått (ca. 160 °C) siden originalen bare sier «en ikke for varm ovn».

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Frequently asked questions

Which cut of meat is used, and how much?
2 kg of beef loin, from which the tenderloin is cut out. All membranes and sinews are carefully removed with a sharp knife so the meat is not damaged.
How is the vegetable base made?
Carrots, onions, and the heart leaves of the celery root are finely chopped and mixed with 30 g lean raw ham in cubes, thyme, and bay leaf. Everything is stirred in a pot with 60 g butter for 5 minutes, and the pot is finally deglazed with 2 tablespoons of Madeira. The vegetables are placed in the bottom of a cast-iron pot that matches the size of the piece of meat.
How long does the dish take, and how many does it serve?
About 1 hour and 50 minutes in total, and the recipe serves 8. It is taken from Henriette Schønberg Erken's Stor kokebok (1914), p. 167.
What does it mean to lard the tenderloin?
The tenderloin is larded with thin strips of pork fat (50 g), meaning fat strips are drawn through the meat so it stays juicy. Before roasting, the tenderloin is rubbed with pepper and salt.

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