104. Beef Tenderloin with Cornichon Tarragon Sauce p.416

104. Beef Tenderloin with Cornichon Tarragon Sauce p.416

The recipe
Some good friends were coming to dinner, and I wanted to make something a bit special. When I’m looking for dishes suitable for an occasion, beef tenderloin is frequently at the top of that list. I had frozen part of the tenderloin I used for the Twenty-First-Century Beef Wellington so it was an easy [...]

18 October 2007 | Beef, Veal, Pork, and Lamb, The Book | 2 Comments
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