Jackie Kennedy's Royal Beef Tenderloin
- Ready In:
- 1hr 5mins
- Ingredients:
- 12
- Serves:
-
8-10
ingredients
-
MARINADE
- 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
-
ROYAL BUTTER
- 1⁄2 cup butter
- 1 (8 ounce) package cream cheese
- 1⁄4 cup mayonnaise
- 1⁄4 cup prepared horseradish, drained
directions
- 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!
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Reviews
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I made this roast for my hubby the day after Valnetine's Dinner. It was a special dinner. The roast, even though I didn't have time to marinate it as long as it said to, was simply one of the best I've ever made. I was able to cut it with a fork it was so tender and very flavorful. I added a little bit of red wine to the marinade as well - and it was to die for! I used another recipe from this site for the horseradish dip and it was all just so perfect - especially with a bottle of red zin from Napa. Ahhhh.
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Five stars mean outstanding, its a shame I couldn't give it six stars !! I made this for Sunday dinner. I used vension and my family loved it! I'm planning on making it again for the holidays using beef. Thank so much for sharing.Had to tell you I made this Christmas eve dinner using pork loin. It was just as good. Thanks again!!!
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Tweaks
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Superb oven roasted tenderloin! I had a 2,5 lb tenderloin and accordingly halved the recipe. I roasted it in 225 C oven for 35 minutes, meat thermometer at 65 C, spread the thickened marinade on top and back to the oven for few more minutes. The thermometer at 70 C, the result was absolutely perfectly roasted tenderloin, medium rare at thicker parts and medium at thinner parts, something for every body's liking.<br/>For the horseradish butter I substituted creme fraiche for 1/4 cup of butter. <br/>Wonderful recipe, the marinade is the star.
RECIPE SUBMITTED BY
Guava Girl
Key West, Florida