Poland Polish Cookery

Tenderloin a la Krejcik

I am somewhat cloudy on the exact origins of this dish, listed in Polish Cookery (1958), as “Tenderloin a la Krejcik.” Krejcik is a Czech surname and doesn’t seem to have any direct connection to food that I can discern. Perhaps, it is a figurative way of implying that this recipe Czech in origin. Perhaps, it refers to a specific Krejcik that the original author, Marja Ochorowicz-Monatowa knew. The Polish subtitle refers to this recipe simply as poledwica or tenderloin, so perhaps the ‘Krejcik’ is an invention of Jean Karsavina, the translator. Regardless, this was definitely one of the more enjoyable recipes I was able to test from the book.

Marinated in Dijon mustard and then crusted in a cabbage, pork, and mushroom slaw and wrapped in long cabbage leaves, this recipe feels almost like a Polish Beef Wellington.


3 lb Beef Tenderloin (or equivalent cut)
2 tbsp Dijon mustard
1/4 cup butter
1 lb minced roast pork (or cooked ground pork)
6 mushrooms, chopped
1 onion, chopped
1 savoy cabbage
1 tbsp parsley, minced
1 egg, beaten
6 slices of bacon


  1. Rub meat with mustard and season with salt and pepper. Marinate for 2 hours.
  2. Brown in butter on all sides and place to the side.
  3. Saute mushrooms and onions.
  4. Remove larger leaves of cabbage and put aside. Then shred the smaller leaves for filling.
  5. Mix together mushrooms, onions, roast pork, shredded cabbage, parsley, egg, salt and pepper. Making sure to only use enough shredded cabbage to create an evenly proportioned mix.
  6. Spread mixture over beef and then wrap in cabbage leaves.
  7. Cover with bacon slices and bind together with string. Then bake in a 400 degree oven for 35 minutes to an hour depending on desired done-ness.