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

Special Equipment larding needle
Ingredients
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	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
Instructions
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

Serves 8-10