Herb-crusted beef tenderloin from The Complete Cook's Country TV Show Cookbook (2013): Every Recipe, Every Ingredient Testing, and Every Equipment Rating from All 6 Seasons by Editors of Cook's Country Magazine

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Accompaniments: Horseradish cream sauce

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.) - unless called for in significant quantity.

Notes about this recipe

  • chawkins on October 29, 2015

    Very good. The bread crumb crust was very crunchy and the Parmesan added a lot of flavor. I quartered the recipe because I was cooking for two with a pound and a quarter piece of tenderloin. I used the same cooking time and oven temperature. The meat was a tad overdone to my taste, but still pink in the middle, so reduce the cooking time a bit or better yet use a probe, I was just lazy.

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