Cook's Illustrated Magazine, Nov/Dec 2006

  • Roast beef tenderloin with caramelized onion and mushroom stuffing (page 7)

    from Cook's Illustrated Magazine, Nov/Dec 2006 Cook's Illustrated Magazine, Nov/Dec 2006

    • Categories: Main course; Christmas
    • Ingredients: cremini mushrooms; onions; Madeira wine; beef tenderloin; baby spinach; parsley; thyme; whole grain mustard
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  • Chicken in red wine sauce (Modern coq au vin)

    • anya_sf on February 09, 2019

      Nice, simple version of this classic. I doubled the mushrooms and added 4 chopped carrots with the mushrooms. I stirred in some frozen peas at the end. Did not need the full amount of butter - just one tablespoon for the vegetables (in addition to the bacon fat that was already in the pot) and one more at the end. Served over mashed potatoes, everyone loved it.

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  • Published Nov 01 2006
  • Format Magazine
  • Page Count 32
  • Language English
  • Countries United States
  • Publisher Boston Common Press