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Beef Tenderloin with Macaroni (filet de boeuf à l'italienne)

Beef tenderloin (2 kg beef loin) larded with pork fat, browned in butter and roasted in a hot oven with boiling meat stock, served sliced with macaroni mixed with 125 g butter and 125 g grated sharp cheese, garnished with lettuce leaves and cress. From Erken's Stor kokebok 1914, page 168.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 168 (falt i det fri)

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About the dish

One of several French-inspired beef tenderloin dishes in the meat chapter of Stor kokebok (1914). The tenderloin is larded with pork fat, roasted in a hot oven, and served with macaroni in cheese and butter — a typical "à l'italienne" arrangement from the bourgeois party table of the time.

How to make it

  1. 1

    Prepare the tenderloin

    Cut out the tenderloin, remove membranes and sinews. Cut the pork fat into strips and lard the tenderloin crosswise, inserting the strips at angles toward each other.

  2. 2

    Brown the meat

    Heat the frying pan well, brown 60 g butter in it, and brown the tenderloin larded-side down first. Turn and brown it all around, and sprinkle over a little salt.

  3. 3

    Roast in the oven

    Place the tenderloin in a well-heated oven (about 225 °C (435 °F)) and pour on boiling meat stock little by little. Roast 30–45 minutes, basting often with the drippings, but never pierce the meat during roasting.

  4. 4

    Boil the macaroni

    Boil the macaroni in 2 liters of boiling, salted water (1 tbsp salt) for 20 minutes. Rinse with cold water.

  5. 5

    Cut and mix

    Lay the macaroni alongside each other on the board and cut them all at once into pieces about 3 cm long. Return them to the pot and quickly stir in the butter and the grated cheese.

  6. 6

    Plating

    Slice the tenderloin, reassemble the slices as a whole tenderloin on an oblong, warm platter, and place the macaroni along both long sides. Garnish the platter with lettuce leaves and cress.

Changes from the original

Quantities have been converted to modern units (liter/deciliter, gram). "Pork fat" is specified as fresh, unsalted pork belly for larding. The meat stock is set to 5 dl (the original's "¼—1 l." is interpreted as a range). "1 spoon salt" is interpreted as 1 tablespoon. Roasting time and temperature have been made specific.

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Tidsmaskin – hva endret seg?

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Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 168) → 1949 (korrekturlest, s. 196)~38% av teksten endretfjernetlagt til
2 kg. oksekam 50 gr. flesk 60 gr. smør salt ¼—1 ¾—1 l. kjøtkraft kjøttkraft 200 gr. makaroni 125 gr. reven skarp ost 125 gr. smør. smør Fileten utskjæres, hinder utskjærés, hinner og sener fjernes, og fileten spækkes spekkes tversover med fleskestrimler. Strimlerne Strimlene skal stikkes paa skråa på skrå mot hverandre. — Naar stekepanden Når stekepannen er het, brunes de 60 gr. smør i den, og fileten brunes heri, idet den spækkede spekkede side lægges legges ned først. Vendes og brunes helt rundt, drysses med litt salt, og fileten sættes ind settes inn i en rigtig riktig varm stekeovn og paaheldes påhelles litt efter litt den kokende kraft; stekes fra ½—¾ ca. ¾ time. Fileten dryppes ofte, men maa må ikke stikkes i under stekningen. stekingen. Makaronien sættes settes over ilden varmen i kokende, saltet vand. vann. Til 200 gr. makaroni bør man ta 2 l. vand vann og 1 ske skje salt, kokes i 20 minutter og skylles over med koldt vand. Lægges vann. Legges langs hinanden paa fjælen hinannen på fjelen og skjæres igjennem alle paa på en gang ca. 3 cm. lange. Haves Hases tilbake i gryten, og smørret smøret og den revne ost røres hurtig i. Fileten skjæres i skiver, lægges legges sammen som hel paa på avlangt, varmt fat, og makaronien lægges paa begge langsider. fat. Makaronien serveres for sig i dypt fat. Fatet pyntes med salatblade salat og karse.

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Frequently asked questions

Which cut is used, and how is it prepared?
The recipe uses 2 kg of beef loin from which the tenderloin is cut out. Membranes and sinews are removed, and the tenderloin is larded crosswise with pork strips (50 g pork fat), inserted at angles toward each other.
How long should the tenderloin be roasted?
The tenderloin is first browned in 60 g butter in a hot frying pan – larded side down first – and browned all around. Then it is roasted in a properly hot oven for ½–¾ hour, while boiling meat stock (¼–1 l) is poured on little by little.
What must one watch out for during roasting?
The tenderloin should be basted often with the stock, but it must not be pierced during roasting, so that the meat juices do not run out.
How much water is needed for the macaroni?
The macaroni (200 g) is placed in boiling, salted water, and you should allow about 2 liters of water for 200 g of macaroni. It is served with 125 g grated sharp cheese and 125 g butter.

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