High-heat-roasted whole beef tenderloin from All About Roasting: A New Approach to a Classic Art by Molly Stevens

  • beef tenderloin
  • black peppercorns

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

Accompaniments: Chimichurri; Horseradish cream sauce; Shallot and Port wine sauce; Creamy mustard 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

  • Beebopalulu on June 22, 2020

    Method works quite well, but I prefer a low and slow approach, followed by final blast, as it makes for a more even cook and the timing allows for a lot of last minute flexibility

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