I'm making boeuf a la mode -- It is one tied, round piece, and I'm worried that the outside will dry out before the center is good and cooked (fat broken down, etc.). Tips?
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cook low and slow, with moisture.
QueenSashy is a trusted home cook.
Which recipe and temperature are you using? My hunch would be to go longer on low temperature because it will ensure more even cooking.
Chops is a trusted home cook.
You will be fine, that's the beauty of the dish. This NYT recipe is on point to ease your mind. http://cooking.nytimes...
No butter, no oil -- just one magical ingredient.
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