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

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."

What kind of salt is best to use for this step?

julie.lunt
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Porcini and Rosemary Crusted Beef Tenderloin with Port Wine Sauce
Recipe question for: Porcini and Rosemary Crusted Beef Tenderloin with Port Wine Sauce

1 Comment

Toni R.
Toni R. December 18, 2011
I always use kosher salt..........It is what I have been using to season meat in my culinary career for 15+ years.... The salt granuals are larger and your able to see how much salt is on the product.

 
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