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Beef Tenderloin à la jardinière

Erken's beef tenderloin à la jardinière: 2 kg beef loin larded with pork strips, browned in butter and roasted in a hot oven with boiling meat stock added little by little. The drippings are strained and reduced. Served sliced and reassembled as a whole tenderloin, surrounded by separately boiled beans, cauliflower, peas, asparagus and carrots tossed in broth, melted butter, parsley, salt and sugar. Asparagus butter for the vegetables.

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

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About the dish

"À la jardinière" means "the gardener's wife's way" and refers to the abundant garnish of boiled vegetables arranged in neat bouquets around the meat. The bread base the tenderloin rests on was a common plating device in large households and party fare around 1900.

How to make it

  1. 1

    Lard and brown the tenderloin

    Cut out the tenderloin and lard it with pork strips. Brown it in the lightly browned butter and sprinkle over a little salt.

  2. 2

    Roast in the oven

    Place the tenderloin in a hot oven (about 200–225 °C (435 °F)) and pour on the boiling stock little by little. Baste often with the drippings. Allow about 45–60 minutes depending on the desired degree of doneness.

  3. 3

    Boil the vegetables

    Boil the beans, cauliflower florets, green peas, asparagus, and carrots separately. If the carrots are large, cut them with a root cutter, and cut the asparagus into suitable pieces.

  4. 4

    Toss the vegetables

    Combine 1 dl broth, 1 dl melted butter, 1 tbsp finely chopped parsley, a little salt and sugar, and pour the mixture over the vegetables.

  5. 5

    Drippings

    Strain the drippings from the meat, reduce them, and serve separately.

  6. 6

    Plating

    Slice the tenderloin, reassemble the slices as a whole tenderloin, and place it on a warm platter, preferably on a bread base. Arrange each type of vegetable separately around the meat. Serve creamed butter (asparagus butter) with the vegetables.

Changes from the original

Deciliters are written in modern form (del. → dl), and "pork fat" is specified as fresh pork belly for larding. Quantities for the vegetables are estimated since the original does not give them. Oven temperature and roasting time are added in modern values. The bread base is kept as optional.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 169) → 1949 (korrekturlest, s. 197)~45% av teksten endretfjernetlagt til
(Filet de boeuf à la jardiniére.) 2 kg. oksekam 50 gr. flesk salt 60 gr. smør 4 del. kjøtkraft ¾ l. kjøttkraft Fileten utskjæres, spækkes spekkes med fleskestrimler og brunes i det let lett brunede smør. Fileten strøes med litt salt, sættes settes i varm ovn og paaheldes påhelles den kokende kraft litt efter litt; dryppes ofte med skyen. Serveres paa på varmt fat og omgives omgis med kokte bønner, blomkaalhoder, blomkålhoder, grønne erter, asparges og gulerøtter. Grønsakerne maa Grønnsakene må kokes hver for sig; overheldes overhelles en blanding av 1 del. buljong, 1 del. smeltet smør, 1 spiseske spiseskje finhakket persille, litt salt og sukker. Hver sort arrangeres for sig omkring fileten. Er gulerøtterne store, skjæres disse op med rotkniv, aspargeserne deles op i passende stykker. Fileten skjæres i skiver, lægges sammen som hel og anbringes paa en brødsokkel. Utrørt smør — aspargessmør — serveres til grønsakerne. Skyen fra kjøttet siles, kokes ind inn og serveres særskilt til.

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Frequently asked questions

What does "à la jardinière" mean in this dish?
It means the tenderloin is surrounded by boiled vegetables – beans, cauliflower florets, green peas, asparagus, and carrots – arranged each type separately around the meat.
How is the tenderloin prepared?
The tenderloin is cut from the beef loin (2 kg), larded with pork strips from 50 g pork fat, browned in lightly browned butter (60 g), salted, and placed in a hot oven. The boiling meat stock (4 dl) is poured on little by little, and you baste often with the drippings. Allow around 2 hours in total.
How is the sauce for the vegetables made?
The vegetables are boiled separately and doused with a mixture of 1 dl broth, 1 dl melted butter, 1 tablespoon finely chopped parsley, and a little salt and sugar.
Where does the recipe come from?
From Henriette Schønberg Erken's Stor kokebok (1914), page 169. It serves 8.

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