Best Royal Beef Tenderloin Recipes

Jackie Kennedy's Royal Beef Tenderloin image

Provided by Guava Girl

Categories Meat

Time 1h5m

Yield 8-10 serving(s)

Number Of Ingredients 12

1 cup soy sauce
2/3 cup vegetable oil
3 tablespoons brown sugar
2 tablespoons Dijon mustard
1 tablespoon white vinegar
1 teaspoon garlic powder
1 green onion, chopped
5 lbs beef tenderloin
1/2 cup butter
1 (8 ounce) package cream cheese
1/4 cup mayonnaise
1/4 cup prepared horseradish, drained

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 image

Provided by Lynnda Cloutier @eatygourmet

Categories Beef

Number Of Ingredients 5

- 1 beef tenderloin, 8 lbs.
- cracked pepper to taste, optional
- 2 tbsp. worcestershire sauce
- 1/4 cup soy sauce
- 2 tbsp. kitchen bouquet

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

Royal Beef Tenderloin Panini image

Provided by Giada De Laurentiis

Categories appetizer

Time 1h

Yield 4 servings

Number Of Ingredients 16

1 pound beef tenderloin
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
Kosher salt
1 tablespoon vegetable oil
1/2 cup shredded mozzarella
1/4 cup mascarpone
1/4 cup ricotta
1 teaspoon horseradish
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
1 teaspoon smoked paprika
8 slices Italian bread (1/2-inch slices)
2 cups baby arugula
1 tablespoon extra-virgin olive oil

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.