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

I have a question about the recipe "Porcini and Rosemary Crusted Beef Tenderloin with Port Wine Sauce" from TasteFood. Should I leave the meat covered or uncovered while in the fridge after salting it?

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  • Posted by: melissav
  • December 24, 2012
  • 1999 views
  • 2 Comments

2 Comments

Rose H. December 28, 2012
I would suggest covering the meat to prevent it from drying out as well as minimizing the possibility of contamination
 
CookLikeMad December 24, 2012
I always cover any raw meat in the fridge to lessen chances of contamination, unless a recipe specifically directs otherwise.
 
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