The famous recipe for “Poulet Reine Elizabeth,” otherwise known as Coronation Chicken, was created in 1953 to be served at the coronation luncheon of Queen Elizabeth II. In our take on the historic savory, we keep in tradition with coating meat in warming spices, like curry powder, but replace the chicken with tender beef filets and let it mingle naturally with a flavorful spread instead of blending them together into a salad of sorts.
Coronation Beef Tea Sandwiches
Serves: 15
Ingredients
- 2 (8-ounce) beef filet mignons
- 2 teaspoons extra-virgin olive oil, divided
- 1⁄4 teaspoon garlic salt
- 1⁄4 teaspoon fresh ground black pepper
- 1⁄4 teaspoon paprika
- 10 slices brioche sandwich bread
- 3 tablespoons unsalted butter, room temperature
- Coronation Spread (recipe follows)
- 1 cup loosely packed spring lettuces
Instructions
- Season all sides of beef filets evenly with 1 teaspoon olive oil, salt, pepper, and paprika. Let sit at room temperature for 30 minutes.
- Brush a medium cast-iron skillet or sauté pan with remaining 1 teaspoon olive oil. Preheat over medium-high heat until pan is hot and oil is shimmering. Add filets to pan and let cook for 5 to 7 minutes. Turn filets over and let cook until seared on the outside but rare on the inside, 5 to 7 minutes more. (Cook longer for desired doneness.) Remove filets to a plate, cover with foil, and let sit for 15 minutes before slicing.* Using a serrated knife in a gentle, sawing motion, cut filets into 1⁄4-inch-thick slices. Blot on paper towels to absorb meat juices.
- Using a serrated bread knife in a gentle, sawing motion, cut and discard crusts from bread slices. Cut each bread slice into 3 equal rectangles. Spread a layer of butter onto each bread rectangle. Spread a layer of Coronation Spread on butter side of 15 bread rectangles. Arrange lettuce evenly on butter side of remaining 15 bread rectangles. Place a filet slice each on top of lettuce layer and cover with a bread slice, Coronation Spread side down. Serve immediately, or cover with damp paper towels, place in a covered container, refrigerate, and serve within 2 hours.
Notes
*At this point, filets can be securely wrapped in foil and refrigerated for up to a day in advance. Filets will slice easier when cold.
Coronation Spread
Serves: approximately 1 cup
Ingredients
- 1 tablespoon unsalted butter
- 1 teaspoon extra-virgin olive oil
- 1 cup chopped yellow onion
- 6 tablespoons Major Grey’s chutney
- 1⁄4 cup plus 2 tablespoons canned tomato purée
- 2 tablespoons water
- 2 tablespoons red wine vinegar
- 1 tablespoon curry powder
- 1 tablespoon fresh lemon juice
- 1 bay leaf
- 1⁄4 teaspoon fine sea salt
- 1⁄4 teaspoon ground black pepper
- 1⁄8 teaspoon crushed red pepper flakes
Instructions
- In a medium sauté pan, melt butter and olive oil together over medium- high heat. Add onion, reduce heat to medium-low, and cook until tender and lightly golden, 5 to 7 minutes, stirring frequently. (If onion begins to brown, reduce heat.) Stir in chutney, tomato purée, 2 tablespoons water, vinegar, curry powder, lemon juice, bay leaf, salt, pepper, and crushed red pepper flakes, stirring until well combined. Let simmer, stirring occasionally, until sauce is thick (like ketchup), 8 to 10 minutes. Pour sauce into a heatproof bowl and let cool completely. Remove bay leaf. Cover, refrigerate, and use within a day.
