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Beef Tenderloin with Mushrooms (filet de boeuf aux champignons)

Beef tenderloin (2 kg beef loin) larded with pork fat, browned in butter and roasted in a hot oven with meat stock. The drippings are reduced for 10 minutes with mushroom stock and 1 dl white wine; 2/3 of the mushrooms are warmed in the sauce, the rest used as garnish along with lettuce, cress and tomatoes. From Erken's Stor kokebok 1914, pages 168–169.

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

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About the dish

Part of the series of beef tenderloin dishes in the meat chapter of Stor kokebok (1914), where the same basic roast is varied with French garnishes. Here the drippings are lifted with mushroom stock and white wine into a simple sauce.

How to make it

  1. 1

    Lard and brown the tenderloin

    Cut out the tenderloin, lard it with pork strips, and brown it in the butter on all sides. Sprinkle over a little salt.

  2. 2

    Roast in the oven

    Place the tenderloin in a hot oven (about 225 °C (435 °F)) and pour on the boiling stock little by little. Baste often with the drippings; allow 30–45 minutes.

  3. 3

    Reduce the sauce

    Pour the drippings into a pot once the tenderloin is done roasting. Add the mushroom stock and the white wine and reduce for 10 minutes.

  4. 4

    Warm the mushrooms

    Warm two-thirds of the mushrooms in the drippings without letting them boil. The rest is used to garnish the tenderloin.

  5. 5

    Plating

    Place the tenderloin on a warm platter, pour the sauce over or alongside it, and garnish the platter with mushrooms, lettuce, cress, and tomatoes.

Changes from the original

Quantities have been converted to modern units. The OCR renders the mushroom quantity incorrectly ("2 kg."); it is interpreted as ¼ kg, which matches the proportions of the dish. "Mushroom stock" is interpreted as the cooking liquid from the mushrooms. Oven temperature and roasting time are made specific based on the related recipe on the same page.

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Fra1914Modernisert
Til1914Modernisert
1914 (korrekturlest, s. 168) → Modernisert~81% av teksten endretfjernetlagt til
2 kg. kg oksekam (filet) (hinner og sener fjernes). 50 gr. g flesk (skjæres i strimler til spekking). 60 gr. g smør salt ¼ l. kjøtkraft ¼ kg. champignons (til bruning). 1 del. ts salt. 2,5 dl kjøttkraft (kokende). 250 g sjampinjong (kokte; kraften brukes i sausen). 1 dl hvitvin. Fileten utskjæres, spækkes salat, karse og tomater (til pynt). Skjær ut fileten, spekk den med fleskestrimler, brunes fleskestrimler og brun den i smørret. Fileten strøes med smøret på alle sider. Strø over litt salt, sættes salt.. Sett fileten i varm ovn (ca. 225 °C) og paaheldes hell på den kokende kraft kraften litt efter litt; dryppes etter litt. Drypp ofte med skyen. Naar fileten er færdig stekt, heldes skyen; regn 30–45 minutter.. Hell skyen over i gryte, tilsættes champignonskraften en gryte når fileten er ferdig stekt. Tilsett sjampinjongkraften og vinen, koker ind hvitvinen og kok inn i 10 minutter. ⅔ minutter.. Varm to tredjedeler av champignonsen varmes sjampinjongene i skyen uten at koke, resten benyttes den koker. Resten brukes til at å pynte fileten med. — Serveringsfatet pyntes forøvrig med.. Legg fileten på varmt fat, hell sausen over eller ved siden av, og pynt fatet med sjampinjong, salat, karse og tomater.

Note til Modernisert

Mengder er omregnet til moderne enheter. OCR-en gjengir sjampinjongmengden feil («2 kg.»); den er tolket som ¼ kg, som svarer til rettens proporsjoner. «Champignonskraft» er tolket som kokekraften fra sjampinjongene. Ovnstemperatur og steketid er presisert etter den beslektede oppskriften på samme side.

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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. The tenderloin is larded with strips of pork fat (50 g), browned in butter (60 g), and sprinkled with a little salt before roasting.
How is the sauce made?
The drippings from the roast are poured into a pot, mushroom stock and 1 dl white wine are added, and it is reduced for 10 minutes. Two-thirds of the mushrooms are warmed in the drippings without boiling.
How long does the dish take, and how many does it serve?
About 80 minutes in total, and the recipe serves 8.
How is the tenderloin plated?
The rest of the mushrooms (1/3) are used to garnish the tenderloin, and the serving platter is garnished with lettuce, cress, and tomatoes. The recipe is from Henriette Schønberg Erken's Stor kokebok (1914), p. 168.

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