All questions

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

A12460b4 9b59 4a14 86a9 849a71ba882e  img 2770

I have a question about the recipe "Porcini and Rosemary Crusted Beef Tenderloin with Port Wine Sauce" from TasteFood. How much salt? You don't rinse it after? Only a half hour cooking time?

asked by Sara Ortenzio about 4 years ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
1 answer 1309 views
Susan W
Susan W

Susan W is a trusted source on General Cooking.

added about 4 years ago

I use kosher or sea salt. I like the flakes and it's less salty than Morton's table salt. Just salt to your taste and definitely don't rinse it off. Roasts can take quite a bit of salt, but go at your preference. After browning, 30 minutes at 400° is probably just about perfect for medium rare. There's no bone, so they cook fast.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
Recommended by Food52