Jackie Kennedy's Royal Beef Tenderloin

Total Time
1hr 5mins
Prep 20 mins
Cook 45 mins

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?

Ingredients Nutrition


  1. Combine the first seven ingredients in a large zip lock bag, shake well, then add the tenderloin.
  2. Marinate the tenderloin in the refrigerator for 8 hours, turning occasionally.
  3. Remove the tenderloin from the bag and put the marinade in a saucepan.
  4. Bring to a boil (reduce) and set aside.
  5. Place the tenderloin in a roasting pan.
  6. Bake at 400 degrees for 45-55 minutes.
  7. Baste occasionally with marinade.
  8. In the last minute or so cover the tenderloin with the marinade and let baste on.
  9. Remove from oven and let stand for 10 minutes before slicing and serving.
  10. While the tenderloin is cooking, prepare the Royal Butter by combining all of the ingredients and beating at medium speed until well blended.
  11. Serve at room temperature.
  12. Makes 2 cups.
  13. You may want to adjust this recipe for the size of the tenderloin you are preparing.
  14. Top each serving of tenderloin with the Royal Butter and ENJOY!
Most Helpful

This is a wonderful beef tenderloin recipe! I followed this recipe exactly and the result was a wonderfully most, tender, flavorful roast. We loved the flavor the marinade gave the roast and the crowning glory is the Royal Butter. Thanks for sharing this keeper, Guava Girl ! :-)

Merlot April 15, 2003

So good!! I made this for Valentine's Day. I marinated the meet for about 6 hours and it was full of flavor. If you like horseradish, the royal butter is amazing! I'm not ashamed to admit to eating some with a spoon...

BadgerLuv February 18, 2010

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.

jj9beach February 24, 2009