Fillet of beef on garlic croutons with roasted onion, caper, and tarragon sauce from The Best of Gourmet 1991 (page 126) by Gourmet Magazine Editors

  • capers
  • chives
  • Show all ingredients...

  • EYB Comments

    The beef can be roasted 2 days ahead and kept wrapped and chilled. The sauce can be made 1 day ahead. Can substitute scallion greens for chives.

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

Accompaniments: Baked olive and mozzarella orzo; Yuletide tossed salad

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.

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  • Eat Your Books

    The beef can be roasted 2 days ahead and kept wrapped and chilled. The sauce can be made 1 day ahead. Can substitute scallion greens for chives.

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