This showstopper of a roast is actually very easy to make. Look for a center-cut piece of tenderloin with an even thickness so it cooks properly. Simply sear and roast it to medium rare, then enjoy the compliments that are guaranteed to follow.
Chef and environmentalist Max La Manna chats about his journey to cooking and passion for reducing food waste while he makes a plant-based full English breakfast.
Franco Noriega roasts portobello mushrooms and sweet potatoes for a plant-based twist on ceviche with hominy, crunchy asparagus and a bright tiger's milk sauce.