A question about a recipe: salting Porcini and Rosemary Crusted Beef Tenderloin with Port Wine Sauce - Food52

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

When salting and refrigerating the beef do you leave it uncovered?

asked by eastover90 almost 4 years ago

1 answer 813 views

Monita

Monita is a Recipe Tester for Food52

added almost 4 years ago

I would loosely cover with foil or plastic

1 Person agrees

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