Best Royal Beef Tenderloin Panini 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

Roasted Beef Tenderloin with Peperonata image

Provided by Giada De Laurentiis

Categories main-dish

Time 2h15m

Yield 4 servings

Number Of Ingredients 15

One 2 1/2- to 3-pound beef tenderloin, trimmed and tied
2 teaspoons kosher salt
2 tablespoons olive oil
2 sprigs fresh rosemary
3 cloves garlic, smashed and peeled
1/2 teaspoon anchovy paste
1 small red onion, halved and thinly sliced
1 red pepper, thinly sliced
1 yellow pepper, thinly sliced
3/4 teaspoon kosher salt
1/4 cup chopped kalamata olives
2 tablespoons white balsamic vinegar
1 tablespoon capers, drained
1 teaspoon chopped fresh oregano
Coarse or flaky salt to finish, optional

Steps:

For the tenderloin: Preheat the oven to 400 degrees F. Remove the meat from the refrigerator 30 minutes before cooking.
Heat a large skillet over medium-high heat. Dry the meat well and sprinkle with the salt. Add the oil to the pan along with the rosemary sprigs. Add the meat and sear until deep golden brown all around, 3 to 4 minutes per side. Remove the meat to a rimmed baking sheet fitted with a baking rack. Roast until an instant-read thermometer inserted in the thickest part reads 125 degrees F, 35 to 50 minutes. Allow the meat to rest for 15 minutes before slicing.
For the peperonata: Meanwhile, place the skillet that you seared the meat in over medium heat. Add the garlic and anchovy paste and cook, stirring with a wooden spoon, to bring out the flavors, for 1 minute. Add the onion and cook for 2 minutes. Add the peppers and salt and cook, stirring occasionally, until the onions are caramelized and the peppers are soft and beginning to brown, about 6 minutes. Stir in the olives, vinegar, capers and oregano. Remove from the heat.
Spoon the peperonata onto a platter. Slice the tenderloin and shingle it around the platter. Sprinkle the meat with the coarse salt if using and drizzle with any juices.