Beef Tenderloin With Red Wine, Anchovies, Garlic and Thyme
Besha Rodell · NYT Cooking
“How To Eat” by Nigella Lawson is a cookbook, but one of its great joys is its narrative form: Very few of the recipes are written in standard recipe format. This recipe, from the Dinner chapter, is an exception. “This, to me, is the perfect dinner,” Ms. Lawson writes, “simple, impeccable, beautiful.” She suggests serving it with a pea and avocado salad, and adding arugula leaves not only for decorative reasons but also because “its pepperiness perfectly offsets the salty pungency of the anchovy-red-wine sauce.” Besha Rodell
Serves 8
