Best 3 Jackie Kennedys Royal Beef Tenderloin Recipes
Indulge in a culinary journey through time with Jackie Kennedy's iconic Royal Beef Tenderloin and its accompanying delectable side dishes. Originally served at a glamorous White House dinner in 1961, this luxurious main course features a succulent beef tenderloin wrapped in a savory blanket of pâté de foie gras and encased in a golden-brown pastry crust. The dish is elegantly complemented by three distinct sauces: a rich demi-glace, a zesty sauce béarnaise, and a vibrant sauce choron, each adding its own unique layer of flavor.
Accompanying the beef tenderloin are three enticing side dishes that elevate the meal to a symphony of flavors. The Duchess Potatoes, renowned for their creamy interior and crispy exterior, add a delightful textural contrast. The Green Beans Amandine, sautéed with slivered almonds and a hint of lemon, offer a refreshing crunch and a nutty aroma. Last but not least, the Crown Jewels Waldorf Salad, a medley of crisp apples, crunchy walnuts, and a creamy mayonnaise dressing, provides a refreshing and flavorful balance to the richness of the main course. Each recipe is meticulously detailed, guiding you through the culinary process with precision and clarity.
JACKIE KENNEDY'S ROYAL BEEF TENDERLOIN
When you have a craving for a great piece of red meat, turn to this recipe. It is perfect for guests but go ahead and spoil your family once in a while, too. Aren't they worth it?
Provided by Guava Girl
Categories Meat
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Combine the first seven ingredients in a large zip lock bag, shake well, then add the tenderloin.
- Marinate the tenderloin in the refrigerator for 8 hours, turning occasionally.
- Remove the tenderloin from the bag and put the marinade in a saucepan.
- Bring to a boil (reduce) and set aside.
- Place the tenderloin in a roasting pan.
- Bake at 400 degrees for 45-55 minutes.
- Baste occasionally with marinade.
- In the last minute or so cover the tenderloin with the marinade and let baste on.
- Remove from oven and let stand for 10 minutes before slicing and serving.
- While the tenderloin is cooking, prepare the Royal Butter by combining all of the ingredients and beating at medium speed until well blended.
- Serve at room temperature.
- Makes 2 cups.
- You may want to adjust this recipe for the size of the tenderloin you are preparing.
- Top each serving of tenderloin with the Royal Butter and ENJOY!
ROYAL BEEF TENDERLOIN PANINI
Provided by Giada De Laurentiis
Categories appetizer
Time 1h
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F.
- Pat the tenderloin dry with a paper towel. In a small bowl, mix together the coriander, cumin, cinnamon and 3/4 teaspoon salt. Rub the tenderloin with the vegetable oil, then sprinkle with the spice mixture.
- Heat a large, oven-safe skillet over medium-high heat. Sear the tenderloin for 3 minutes; flip, and cook an additional 2 minutes. Transfer the skillet to the oven and cook 10 to 15 minutes more, until the tenderloin is medium-rare (125 degrees F on an instant-read thermometer). Remove to a cutting board and let rest 15 minutes.
- Combine the mozzarella, mascarpone, ricotta, horseradish, mustard, Worcestershire and smoked paprika in a medium bowl.
- Thinly slice the tenderloin. Spread 2 tablespoons of the cheese mixture on each bread slice. Divide the steak and arugula among half the bread slices, then form sandwiches with the remaining bread slices.
- Heat the olive oil in a large skillet over medium heat (see Cook's Note). Place the sandwiches in the skillet and weigh them down with a foil-wrapped brick or a heavy lid. Cook for 2 minutes; flip, and cook an additional 2 minutes.
ROYAL BEEF TENDERLOIN
When you want to impress, this dish delivers.
Provided by Lynnda Cloutier @eatygourmet
Categories Beef
Number Of Ingredients 5
Steps:
- Place beef in shallow dish and coat with pepper. Mix Worcestershire sauce, soy sauce and Kitchen Bouquet in bowl. Pour over tenderloin, turning beef to coat all sides. Chill, covered, for 2 to 3 hours, turning beef occasionally. Remove beef to a rack in foil lined roasting pan and discard marinade. Roast in preheated 400 oven for 15 minutes. Turn off heat but do not open oven door for 20 minutes for a medium rare roast. Serves 16 Source: Marshes to Mansions
Tips:
- Select High-Quality Beef: Choose a tenderloin that is well-marbled and at least 1 1/2 inches thick for a juicy and flavorful roast.
- Proper Seasoning: Season the beef generously with salt and pepper before searing. You can also add additional herbs and spices like garlic powder, onion powder, or paprika for extra flavor.
- Sear for Color and Flavor: Sear the beef in a hot skillet or grill to create a delicious crust and lock in the juices.
- Low and Slow Roasting: Roast the beef at a low temperature (275°F or 135°C) for about 20-25 minutes per pound or until it reaches an internal temperature of 135°F (57°C) for medium-rare or 145°F (63°C) for medium.
- Rest the Beef: Allow the beef to rest for at least 10 minutes before slicing to redistribute the juices and ensure a tender and succulent result.
- Homemade Demi-Glace: Elevate the dish with a rich and flavorful homemade demi-glace made from beef stock, red wine, and aromatics.
- Garnish Elegantly: Garnish the beef with fresh herbs like parsley or chives, and serve with roasted vegetables or mashed potatoes for a complete and visually appealing meal.
Conclusion:
Jackie Kennedy's Royal Beef Tenderloin is a classic recipe that combines simplicity and elegance, resulting in a dish fit for any special occasion. With careful attention to ingredient selection, proper seasoning, and precise cooking techniques, you can recreate this timeless dish and impress your guests with its tender, juicy, and flavorful beef. The homemade demi-glace adds a touch of sophistication and richness, while the elegant presentation makes it a centerpiece of any dinner table. Whether you're a seasoned chef or a home cook looking to impress, this recipe is a testament to the enduring appeal of classic culinary traditions.
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