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Piccadilly Sauce Rissole Potatoes Brussels Sprouts with Walnuts Individual Salad Bowls French Dressing Chocolate Chestnut Pudding Some of these recipes, as well as others selected from the cookbook: Roast Baron of Beef 15-pound tenderloin of beef Salt and pepper Piccadilly Sauce (below) Sprinkle the beef with salt and pepper. Place the beef on a rack in a roasting pan and roast to an internal temperature of 125 degrees for rosy rare or according to taste. Transfer the beef to a plater and let stand for 20 minutes before carving. Serve
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