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Welcome to Eat Your Books!
If you are new here, you may want to learn a little more about how this site works. Eat Your Books has indexed recipes from leading cookbooks and magazines as well recipes from the best food websites and blogs.
Become a member and you can create your own personal ‘Bookshelf’. Imagine having a single searchable index of all your recipes – both digital and print!
Roast fillet of beef with sauce Bordelaise (Filet de boeuf rôti) from The Essential New York Times Cookbook: Classic Recipes for a New Century by Amanda Hesser
- bay leaves
- beef fillets
- black peppercorns
- carrots
- celery
- dry red wine
- onions
- parsley
- shallots
- thyme
- tomatoes
- veal bones
Accompaniments: Chiffonade salad; Fennel, orange, watercress, and walnut salad; Asparagus salad; Anton Mosimann's braised Brussels sprouts in cream; Maître d'hôtel potatoes
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.).
