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
Recipe question for: Porcini and Rosemary Crusted Beef Tenderloin with Port Wine Sauce
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