Pepper-crusted beef tenderloin roast from Cook's Illustrated Meat Book: The Game-Changing Guide That Teaches You How to Cook Meat and Poultry with 425 Bulletproof Recipes by Cook's Illustrated Magazine

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

Accompaniments: Red wine-orange 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

  • mharriman on December 26, 2021

    A big hit at Christmas dinner for 10 people ranging in age 3-97. Excellent flavor, especially if you like pepper. The most time consuming part was coarsely grinding the peppercorns. I found grinding small amounts using a mortar and pestle was more efficient than using a pepper mill. I set my prepared roast on a rack in an All-Clad roasting pan with excellent results. 4.75 lb beef tenderloin was at medium rare- medium at 70 minutes, same time as the cookbook’s instructions for a 6 lb roast. Enough for 8 adults and two children with leftovers (main dish in a buffet). The mashed potato instructions in the side bar on the preceding page are way off as far as time needed to boil the potatoes. Mine were tender at 20 minutes and I doubled the recipe for 10 people. The other instructions were basic reminders how to create mashed potatoes. Mine kept piping warm in a covered casserole dish for 20 minutes.

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