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A question about a recipe: Porcini and Rosemary Crusted Beef Tenderloin with Port Wine Sauce

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I have a question about step 1 on the recipe "Porcini and Rosemary Crusted Beef Tenderloin with Port Wine Sauce" from TasteFood. It says:

"Season the tenderloin all over with salt. Refrigerate 4 hours or up to 24 hours. Thirty minutes before roasting remove beef from refrigerator."

My question is whats the ideal number of hours to refrigerate it for?

asked by Libatiqua about 4 years ago
1 answer 1792 views
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added about 4 years ago

24 hours is best!