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. Thanks very much! One more question: when salting/drying the roast in the fridge overnight, should it be left open or covered/wrapped?

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  • Posted by: Rachel
  • December 23, 2014
  • 1712 views
  • 2 Comments

2 Comments

Susan W. December 23, 2014
Leave it unwrapped sitting on a rack if possible so the roast will air dry which makes for a crispier crust. Sounds like an awesome recipe. Make sure you let us all know how it goes.
 
Rachel December 23, 2014
Thanks so much! Will do.
 
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