Jackie Kennedys Royal Beef Tenderloin Food

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.

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!

ROASTED BEEF TENDERLOIN

Steps:

• Prepare the meat by trimming all the excess fat making sure you slice off the tough shiny silverskin which runs along the surface of the tenderloin.
• Rub the olive oil all over the beef.
• In a small bowl mix the oregano, basil, thyme, garlic powder, salt and pepper.
• Rub the herb mixture all over the meat .
• In a large frying pan sear the meat on all sides until a nice crust appears.
• Pre-heat oven to 425 degrees.
• Place the beef on a rack in a shallow roasting pan and roast uncovered for about 40 minutes turning once during the cooking.
• Remove beef from the oven and let stand around 20 minutes before slicing. Roast should be medium-rare.
• Meanwhile in a large frying pan melt 2 tablespoons of butter.
• Sauté the onions, garlic an mushrooms for 8 to 10 minutes until mushrooms are tender.
• In a small bowl mix the cornstarch and water then mix into the mushrooms.
• Gradually stir in the beef broth and stir for about 2 minutes until sauce thickens.
• Blend in the Dijon mustard and tomato paste.

HAMMERSMITH FARM'S SPICED CHICKEN (JACKIE KENNEDY)

Steps:

• Mix yogurt and all the spices together.
• Add the chicken pieces and marinate, at room temperature, for 3 hours.
• Line grill with foil and put chicken pieces on rack.
• Grill for 20 minutes or until chicken is cooked.

JACKIE KENNEDY'S CHICKEN IN WHITE WINE

Steps:

• Melt butter in a dutch oven, add bacon, onions, carrots, garlic, and shallots.
• Brown lightly.
• Remove veggies to a separate plate with a slotted spoon, and brown the chicken in the remaining juices.
• Remove the chicken to a separate plate, add the wine and seasonings, and stir to incorporate all the little brown bits in the pan.
• Put the chicken back in, turn to low, and simmer for 40 minutes with lid OFF.
• Lightly saute mushrooms to get rid of the moisture.
• Drain.
• Remove chicken from pan, whisk in flour until sauce is thickened and bubbly.
• For the last 10 minutes of the chicken cooking, add the mushrooms and the vegetable mixture to the chicken.
• Alternatively, if preparing ahead, once the sauce is thickened and bubbly, you can put the chicken, vegetables, and mushrooms in an oven safe serving dish, and pour the sauce over the top. Place in oven on "warm setting." Do not increase oven temp, so youdon't dry out the chicken.