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."

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

• Posted by: Libatiqua
• January 3, 2012

• 3683 views
• 1 Comment

• Recipe Questions
• refrigerator
• beef tenderloin
• timing specificity

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