Roast tenderloin with herbs from How to Cook Everything: Holiday Cooking (page 54) by Mark Bittman

  • bay leaves
  • beef tenderloin
  • garlic
  • walnut oil
  • parsley
  • thyme
  • sherry vinegar

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

    Can substitute balsamic vinegar or red wine vinegar for sherry vinegar.

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