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?

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TasteFood
TasteFood January 3, 2012

24 hours is best!

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