Whole roasted beef tenderloin with wilted arugula & crushed fingerling potatoes from Cooks' House: The Art and Soul of Local, Sustainable Cuisine (page 36) by Jennifer Blakeslee and Eric Patterson

  • shallot
  • arugula
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    This recipe is part of the Harvest Celebration menu. Can substitute the chicken stock recipe on page 113 for store-bought chicken stock.

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

  • Eat Your Books

    This recipe is part of the Harvest Celebration menu. Can substitute the chicken stock recipe on page 113 for store-bought chicken stock.

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