Royal Beef Tenderloin Recipes

ROYAL BEEF TENDERLOIN

Steps:

• Combine first 7 ingredients, stirring well. Place tenderloin in a large heavy-duty, zip-top plastic bag. Pour marinade over tenderloin. Seal bag securely. Place bag with tenderloin in bowl in case of leakage. Marinate in refrigerator 8 hours or overnight, turning occasionally. Remove tenderloin from bag containing marinade, reserving marinade. Bring marinade to a boil in a small saucepan, then set aside. Place tenderloin on a rack in a shallow roasting pan. Bake at 400 degrees F for 45 to 55 minutes or until thermometer inserted in thickest part registers 145 degrees F (medium rare) or 160 degrees F (medium), basting occasionally with marinade. Let stand for 10 minutes before slicing. Meanwhile, saute mushrooms if using. Slice tenderloin and transfer to a serving platter. Garnish, if desired. Serve with Royal Butter. For Royal Butter: Combine all ingredients in a medium mixing bowl. Beat at medium speed of an electric mixer until blended. Serve at room temperature.

ROYAL BEEF TENDERLOIN PANINI

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.

FESTIVE BEEF TENDERLOIN

Steps:

• Stir mustard, horseradish, basil, thyme, tarragon, and black pepper together in a small bowl; spread evenly over one side and around the edges of the steaks. Wrap steaks individually with plastic wrap and refrigerate 1 to 24 hours.
• Preheat oven to 400 degrees F (200 degrees C). Line a baking dish with aluminum foil and set a roasting rack into the dish.
• Remove steak from plastic wrap; season with salt. Put steaks onto the roasting rack.
• Cook the steaks until they start to firm, and are reddish-pink and juicy in the center, about 30 minutes. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).

REGENCY BEEF TENDERLOIN WITH HORSERADISH BUTTER RECIPE - (5/5)

Steps:

• Tenderloin: Combine first 7 ingredients and stir well Marinate tenderloin for 8 hrs in frig Remove tenderloin from marinade, reserve marinade and boil and set aside Place tenderloin on rack in a shallow roasting pan. Bake at 400 degrees for 45-55 minutes or until thermometer registers 145 (medium-rare) or 160 (medium). Basting occasionally with marinade. Let rest for 10 mins before slicing. serve with horseradish butter. Butter: Combine butter ingredients in a mixing bowl at medium speed with an electric mixer, serve at room temperature

JACKIE KENNEDY'S ROYAL BEEF TENDERLOIN

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!