I have a question about the recipe "Porcini and Rosemary Crusted Beef Tenderloin with Port Wine Sauce" from TasteFood. Just made this recipe, and turned out pretty well, except the porcini rub burned when I browned the the tenderloin; it was positively charred. I'm wandering what I did wrong. The heat definitely wasn't too high, the meat browned nicely. Because of a planning snafu, the roast did dry out for more than 24 hours. Could that have been the issue?