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Beef Tenderloin (filet de bœuf)

Erken's beef tenderloin (filet de bœuf) from 1914: the tenderloin is cut out of 2 kg beef loin along the membrane, cleaned, larded with pork fat, browned in butter and simmered covered for half an hour with stock. The sauce is a brown roux thinned with the tenderloin stock and seasoned with sherry and cayenne. Served with macaroni, asparagus, potato roses, chestnuts, Yorkshire pudding and horseradish, optionally with béarnaise sauce.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 166 (falt i det fri)

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About the dish

From the festive-food section of the beef chapter in Stor kokebok (1914). Erken describes how the tenderloin is cut out of the loin along the membrane, and lists the elegant accompaniments that belonged to a tenderloin dinner.

How to make it

  1. 1

    Cut out the tenderloin

    Cut the meat away from the bone with a sharp knife. The tenderloin is surrounded by a membrane – follow it with the knife. Pound the meat lightly and remove all skin and sinews.

  2. 2

    Lard

    Lard the tenderloin with cut strips of pork fat, or wrap pork fat around it.

  3. 3

    Brown and simmer

    Brown the butter in the frying pan and brown the tenderloin on all sides. Thin with boiling water or stock, add salt, and let it simmer covered for about 30 minutes.

  4. 4

    Sauce

    Brown the butter, stir in the flour, and thin little by little with the strained stock, 5–7.5 dl. Let the sauce simmer for 10 minutes and season with sherry, cayenne, and salt.

  5. 5

    Serving

    Serve the tenderloin with boiled macaroni, asparagus, vegetables, potato roses, chestnuts, Yorkshire pudding, and grated horseradish. The tenderloin can also be doused with warm béarnaise sauce.

  6. 6

    Use the rest

    Boil stock from the bone after all the meat has been scraped off; the scraped meat can be used for meatballs, for example.

Changes from the original

Measurements have been converted to dl/g, and "1 knife-point" is kept as a small pinch of cayenne. "Pork fat" is specified as fresh pork belly for larding or barding. The cooking time is kept as in the original (gentle simmering covered).

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Frequently asked questions

How long should the tenderloin cook?
After the meat is browned on all sides in butter, it is thinned with ¼ liter of boiling water or stock, salted, and simmered covered for ½ hour. Allow around 90 minutes in total including preparation and sauce.
Which cut is used, and how is it prepared?
The recipe uses 2 kg of beef loin. The meat is cut from the bone with a sharp knife – following the membrane that surrounds the meat – pounded lightly, all skin removed, and larded with cut strips of pork fat or wrapped with pork fat (50 g pork fat).
How is the sauce made?
50 g butter is browned, 40 g wheat flour is stirred in, and it is thinned little by little with the strained stock from the tenderloin, ½–¾ liter. The sauce simmers for 10 minutes and is seasoned with ½ dl sherry, a pinch of cayenne, and salt.
Where does the recipe come from?
From Henriette Schønberg Erken's Stor kokebok from 1914, page 166. It serves 8.

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