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?
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Susan W is a trusted source on General Cooking.
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.
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