Roast tenderloin with herbs from How to Cook Everything: Simple Recipes for Great Food (page 431) by Mark Bittman

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

Accompaniments: Walnut oil vinaigrette; Anchovy-caper vinaigrette; Béarnaise 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

  • Eat Your Books

    Can substitute sherry vinegar for balsamic vinegar.

  • julesamomof2 on August 12, 2018

    My go to recipe, however usually use this one for the grill

  • Delys77 on October 31, 2011

    Delicious with the bearnaise, which tastes a bit acidic but flatens when applied to the roast. You might need to cook for 25 at least since the doneness was good for Spencer a but a bit rare for you.

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