Jackie Kennedy's Royal Beef Tenderloin

Transport your dinner table to Camelot with Jackie Kennedy’s Royal Beef Tenderloin, an elegant and timeless dish that’s perfect for special occasions or whenever you want to impress. This show-stopping centerpiece features a tender beef tenderloin roast, expertly seared and oven-roasted to juicy perfection, then paired with a rich, velvety red wine sauce infused with shallots, garlic, Dijon mustard, and fresh thyme. With just 20 minutes of prep and straightforward steps, this recipe blends gourmet sophistication with home-cooked ease. Serve it sliced into thick medallions and drizzled in the luxurious sauce for a meal fit for royalty—or a first lady. Perfect for holiday feasts, dinner parties, or romantic nights in, this dish brings both flavor and sophistication to your table.

Nutriscore Rating: 63/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 3 pounds beef tenderloin roast
• 3 tablespoons olive oil
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 4 tablespoons unsalted butter
• 2 large shallots, finely chopped
• 3 garlic cloves, minced
• 1 cup dry red wine
• 1 cup beef stock
• 3 fresh thyme sprigs
• 1 tablespoon Dijon mustard
• 1 teaspoon all-purpose flour

Directions

Step 1

Preheat your oven to 425°F (220°C).

Step 2

Pat the beef tenderloin dry with paper towels and tie it with kitchen twine every 2 inches to ensure even cooking.

Step 3

Rub the tenderloin with 2 tablespoons of olive oil, then season generously with 2 teaspoons of kosher salt and 1 teaspoon of freshly ground black pepper.

Step 4

Heat a large oven-safe skillet over medium-high heat. Add the remaining 1 tablespoon of olive oil. Once the oil is shimmering, sear the tenderloin on all sides until deep golden brown, about 3-4 minutes per side.

Step 5

Transfer the skillet to the preheated oven and roast the tenderloin for 20-25 minutes for medium-rare, or until a meat thermometer inserted into the thickest part registers 130°F (55°C). Adjust timing as needed for your desired doneness.

Step 6

Remove the tenderloin from the oven and transfer it to a cutting board. Tent it loosely with aluminum foil and let it rest for 15 minutes.

Step 7

While the beef rests, prepare the sauce. In the same skillet used to cook the tenderloin, melt the butter over medium heat. Add the finely chopped shallots and cook until softened, about 2-3 minutes.

Step 8

Stir in the minced garlic and cook for 1 minute until fragrant.

Step 9

Sprinkle the flour over the shallots and garlic, stirring constantly to create a roux. Cook for another minute.

Step 10

Deglaze the pan with the red wine, scraping the bottom of the skillet to release any browned bits. Let the wine simmer for 3-4 minutes until reduced by half.

Step 11

Add the beef stock and fresh thyme sprigs. Simmer for another 5-7 minutes until the sauce has thickened slightly.

Step 12

Stir in the Dijon mustard and adjust seasoning with additional salt and pepper to taste.

Step 13

Strain the sauce through a fine-mesh sieve into a serving dish to remove the thyme sprigs and shallot solids for a smooth finish.

Step 14

Slice the beef tenderloin into 1-inch thick slices and serve drizzled with the red wine sauce.

Nutrition Facts

Serving size	(2070.2g)

Amount per serving	% Daily Value*
Calories	4536.4

Total Fat 338.7g	0%
Saturated Fat 130.1g	0%
Polyunsaturated Fat 4.0g
Cholesterol 1076.5mg	0%
Sodium 3268.0mg	0%
Total Carbohydrate 30.2g	0%
Dietary Fiber 4.6g	0%
Total Sugars 9.5g
Protein 306.6g	0%

Vitamin D 0IU	0%
Calcium 254.5mg	0%
Iron 37.7mg	0%
Potassium 5342.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 69.4%

Protein: 27.9%

Carbs: 2.7%