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

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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?

asked by Rachel almost 2 years ago
2 answers 782 views
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Susan W

Susan W is a trusted source on General Cooking.

added almost 2 years ago

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.

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added almost 2 years ago

Thanks so much! Will do.