Peppered roast beef (Rosbif au poivre) from The Bordeaux Kitchen: An Immersion into French Food and Wine, Inspired by Ancestral Traditions (page 141) by Tania Teschke

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

Accompaniments: Béarnaise sauce (Sauce Béarnaise); Homemade mayonnaise (Mayonnaise fait maison); Old-fashioned mustard (Moutarde à l'ancienne); Potato gratin "Dauphinois" (Gratin Dauphinois)

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

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    Can substitute tallow or olive oil for lard.

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