Roast beef tenderloin with shallot confit, Paris mash and Merlot sauce from The Season's Plate Cookbook: Celebrating 10 years of Season's Plate lunches at Wyndham Estate by Lucy Malouf

  • shallots
  • beef tenderloin
  • carrots
  • thyme
  • white peppercorns
  • potatoes
  • milk
  • butter
  • Merlot wine

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.

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