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Filet De Boeuf Pique — Larded Beef Tenderloin

A beef tenderloin larded with pork strips, seasoned with sea salt, roasted with dripping, and finished with meat glaze.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Beef and pork match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 5,690 recipes. Both carry 12-methyltridecanal, which smells tallowy, beefy. The science ↓

Filet De Boeuf Pique — Larded Beef Tenderloin

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Remove the fat and skin from the beef tenderloin.

  2. Lard the tenderloin with fine strips of larding pork.

  3. Place the tenderloin on an oblong dish lined with vegetables.

  4. Season the meat with coarse sea salt and pour over a few spoonfuls of dripping.

Roast and glaze

  1. Roast in a moderate oven at 350°F (175°C) for 45 minutes.

  2. Baste and turn the meat while cooking.

  3. Five minutes before it's done, brush the tenderloin with meat glace.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Beef + porktop 1% of all pairs
    Smell alikestrong
    Cooked together5,690 recipes

    Shared aroma: 12-methyltridecanal (tallowy, beefy).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Beef tenderloin
Is the main cut of meat, cooked whole so it stays tender and juicy.
Larding pork
Fat strips threaded through the meat that melt during roasting, adding moisture and flavour.
Dripping
Fat poured over the meat that promotes browning and adds rich flavour.
Meat glace (in the method)
Concentrated meat stock brushed on near the end, adding gloss and savoury depth.

The step that matters

Basting and turning while roasting. Turning and basting spread the fat over the surface and keep it from drying out, so the meat cooks evenly and browns well.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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