Beef tenderloin "à la ficelle" with roasted beets, bone marrow crouton, and horseradish sauce from Gabriel Kreuther: The Spirit of Alsace, A Cookbook (page 304) by Gabriel Kreuther and Michael Ruhlman
- black peppercorns
- nutmeg
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EYB Comments
Can substitute chicken stock for beef stock. See recipe for dry white wine suggestions. Beef marrow must be soaked overnight.
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.
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