Crisp-skinned. Succulent. Simple. If that’s what you seek in a roast chicken, your search stops with this ooh-and-aah-inducing technique.
About The Editors at Williams-Sonoma
The editors at Williams-Sonoma are a team of writers and editors who were mentored extensively by Williams-Sonoma’s founder Chuck Williams, who opened the first Williams-Sonoma store in 1956, and who've been dedicated to working with Williams-Sonoma for more than 20 years. They've written countless cookbooks.
Beef Tenderloin with Madeira Sauce
Dec 15, 2010 by
This eminently reliable, no-fuss recipe doesn’t ambush you with carving trickery. It’s just a simple, supple roast beef tenderloin napped with a slightly boozy but goof-proof sauce.
- Quick Glance
- 1 H
- 1 H, 45 M
- 8