I'm making a beef tenderloin roast. The cut came with no string. The recipe on this site shows string. (http://www.food52.com/recipes...) Is the roast ok as is?
Tying the tenderloin with string helps it keep a nice shape during the browning and roasting. Its not completely necessary, so if you don't have any on hand, its not a deal breaker. I always have some on hand just in case I need it, and would recommend to anyone to do the same.
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