Sear-roasted beef tenderloin from Fine Cooking Magazine, Dec 2013/Jan 2014 (page 56) by Martha Holmberg

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Horseradish-dill sauce; Cornichon-caper herb sauce; Roasted red pepper and paprika sauce; Cognac-peppercorn cream sauce; Minty herb-feta sauce; Port and cranberry sauce; Porcini-leek sauce; Parsley-walnut sauce; Creamy chile sauce; Tangy rosemary and tomato sauce; Chimichurri sauce; Creamy lemon and herb sauce; Broccoflower and cremini mushrooms with garlic and rosemary

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

This recipe does not currently have any notes.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.