Slow-roasted beef tenderloin with thyme from Stir: Mixing it Up in the Italian Tradition by Barbara Lynch

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Accompaniments: Red wine sauce

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

  • chawkins on July 15, 2013

    I scaled everything down for my 2-lb piece of tenderloin and cooked it for 2 hours on my little counter-top oven. The internal temperature was slightly higher than the recommended 130 degree F, covered and sat for 1/2 hour then sliced. The beef was cooked to perfection. Served with red wine sauce. Simple and delicious.

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