The Fifty-Seventh Presidential Inauguration on January 21, 2013 presented by the Joint Congressional Committee on Inaugural Ceremonies.

Grenadin of Beef Supreme

Served at the Inaugural Luncheon, 2001


  • 4 each center cut beef tenderloin steaks, 5 ounces, (Run blanched navet and carrot julienne through the meat and tie at center placed in marinade for at least 12 hours - Turn every 4 hours)
  • 1 ounce olive oil
  • 1/2 ounce butter
  • salt
  • black pepper


  1. Remove the steaks from the marinade and pat dry with paper towels, salt and pepper to taste

  2. In a skillet heat the olive oil and the butter just prior to cooking the seasoned meat

  3. Sear on all sides of the steak and cook to required doneness; medium rare (125°) should take 12-14 minutes for a 2-inch-thick steak

  4. When cooked allow to rest for 5 minutes in a warm place and remove the string

  5. For service lightly coat the steaks with the Madeira sauce and place one mushroom on each steak. Serve Immediately.

Additional Information

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