Herb-crusted beef tenderloin from America’s Test Kitchen Special Issue: Dinner for Two (2017): Special Collector's Issue (page 4)

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

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 August 30, 2020

    Restaurant-worthy! We couldn’t get over how elegant looking and delicious this steak recipe was. I was able to use fresh thyme from my garden and we could taste its subtle flavor in the Parmesan crust. I made a couple changes: I didn’t think the steaks needed tying, so I didn’t without any issues, and I roasted one until it reached a 135 degree f internal temperature for medium rare and the other to 140 for medium. None of my meat temperature guides show 120-125 f as med. rare, ATK either made a mistake or are using their own temperature guide. This is a keeper!

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