I have a question about the recipe "Porcini and Rosemary Crusted Beef Tenderloin with Port Wine Sauce" from TasteFood. Should I use a rack in the roasting pan or just place the meat directly in the pan?
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I have a question about the recipe "Porcini and Rosemary Crusted Beef Tenderloin with Port Wine Sauce" from TasteFood. Should I use a rack in the roasting pan or just place the meat directly in the pan?
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