Protocol
dictated that Queen Victoria propose marriage to her impoverished German cousin,
Albert. However, Victoria loved Albert's striking good looks and athletic
body. Albert was very conscious of his appearance and had his little
conceits, such as wearing tight cashmere pants without underwear, which
apparently excited Victoria, according to her diary, and probably quite a
few others, judging from some of Albert's photographs.
Albert was an exceptionally bright,
talented, and sophisticated man whose patient affection for and devotion to
Victoria eventually overcame her resolution not to share her monarchial
responsibilities with him. Within several months, Albert took charge of the
palace staff and eventually his guidance of and influence on Victoria
resulted in what became known as the "Albertine Monarchy".
In current times, Prince Albert is primarily associated with one of the more
common male genital piercings. Most historians believe that the association
of the piercing with Prince Albert is only an urban legend. Anther popular
myth about Prince Albert is the claim that he introduced Christmas trees to
Britain which has also been dismissed by scholars.
Some of
the actors who have portrayed Albert on film and television include
Anton Walbrook in Victoria the Great ( 1937).
Joachim Hansen in Victoria Regina (1966), Jonathan Firth
in Victoria and Albert ( 001), and Rupert Friend in
The
Young Victoria (2009).
Albert was instrumental in a more continental influence to the palace menus.
One of the major dishes named after him was Tenderloin of Beef, Prince
Albert, which dramatically modified the traditional English method of
preparing roast beef. The special
foie gras
and truffle
stuffing is very similar to the classic stuffing for Beef Wellington
This recipe and its variations have been a staple at high-2nd
British restaurants for over a century. We also recommend watching
The
Young Victoria (2009)
while enjoying
Tenderloin of Beef, Prince Albert.
Tenderloin of Beef, Prince Albert
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Special Equipment
larding needle
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Ingredients
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beef tenderloin, trimmed
(3 1/2 to 4 lbs)
12 slices of bacon, blanched
2/3 cup
foie gras
o
3 truffles, minced
1/3 cup
duxelles*
5 TB butter
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2 TB minced shallots
2 1/2 cups dry Madeira
1/2 cup brown glace de viande*
1&1/2 tsp cornstarch
2 TB peanut oil
salt and freshly ground pepper to taste
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Instructions |
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1. Cut 8 strips of bacon to fit larding
needle. Press bacon slices into larding needle and lard fat strips into the
top half
and 4 strips into the bottom half.
2. Cut the tenderloin lengthwise about 3/4 through, so that it opens
and closes like a book.
3. Melt 2 TB butter in sauce pan. sauté shallots for 4 minutes.
Add duxelles, 2 minced truffles, and foie gras. Mix to
blend and slowly add 1/2 cup Madeira. Cook for 3 to 5
minutes until mixture is a thick paste. Taste and add salt
and pepper to taste. Remove from heat.
4. Spread paste on inside of tenderloin. Close and tie. Pat dry with
paper towels
5. Heat oil and 1 TB butter in 12" round or oval braising (preferably
nostick) pan. When hot, but not smoking, brown
tenderloin lightly on all sides. Remove fran heat.'
6. Transfer tenderloin to a covered oval metal casserole. Preheat oven
to . Cut remaining bacon slices in half and
drape over tenderloin. Place any small pieces of bacon
left over fran larding on bottom of pan. Place casserole
over
medium heat until pan begins to sizzle. Transfer
casserole to oven and roast for 35 to 45 minutes
(125º F on meat thermometer for rare or 130ºF for medium rare)
After 20 minutes, turn and baste beef,
replacing bacon strips on top. Remove beef to ovenproof platter and keep in
warming oven for 20 minutes.
7. While tenderloin is roasting, spoon oil fran braising pan,
retaining braising bits of neat and fat in pan. Add
remaining Madeira and glace de viande, bringing
mixture to a boil and scraping up braising bits.
8. After tenderloin has been removed to a platter, remove bacon bits
from casserole. Add wine mixture to casserole
pan and remaining minced truffle. Cook over medium heat
until liquid is reduced by 50%. Remove from heat. Add
cornstarch to thicken. Return to heat and simmer 2 to 3
minutes until sauce turns from cloudy to clear. Beat in
remaining 2 TB butter. Taste and adjust for salt
and pepper. Transfer to sauce boat.
9. Untie beef. Platter should be warm from oven. Glaze meat with
several TB of sauce and serve
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Serves 8-10
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