Pan-roasted beef tenderloin (Filetto di manzo in tegame) from Marcella's Italian Kitchen by Marcella Hazan

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

    See recipe for variations.

  • nicolepellegrini on December 19, 2020

    My beef tenderloin was smaller than recommended (just 1 pound), so I modified the recipe somewhat (to avoid it becoming overcooked as the other reviewer noted.) I actually wrapped the entire loin in the prosciutto instead of just "stuffing" some in the herb-filled slits. I also then only braised it in the wine for about 10 minutes after browning on all sides. Came out perfect and really delicious, one of those "restaurant-quality" type dishes that'll wow anyone it's served to.

  • chawkins on March 26, 2014

    Delicious even though the beef was a little overcooked to my liking (medium well instead of medium rare), but that was my own fault. I only had a one and a quarter pound piece of filet from the thin tapered end of the whole loin. I folded it over and tied together to make an even size log but it was still a rather thin log, so I probably shouldn't have cooked it for the full prescribed time. I used a third of the garlic and rosemary but used half of the onion and wine (had to use vermouth). Could not get much fat from my prosciutto, so used bacon fat.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.