Upscale Meat and Potatoes
Season 5, Ep. 507
Test cook Bridget Lancaster uncovers the secrets to making perfect Herb-Crusted Beef Tenderloin. Then, equipment expert Adam Ried reveals his top picks for fondue pots. And finally, test cook Erin McMurrer shows host Christopher Kimball how to make the ultimate Duchess Potatoes.
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RECIPE Herb-Crusted Beef Tenderloin
While tender, beef tenderloin often lacks flavor. We solved this when we wrapped the tenderloin roast in a thick herbed crust.
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RECIPE Duchess Potatoes
These decadent mashed potatoes have fallen out of favor in the U.S., but we're determined to bring them back.
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EQUIPMENT Fondue Pots
These specialty pots make it easier to keep fondue warm and at the right consistency.
