After deglazing the pan with Port, the recipes calls for wine, porcini liquid, and rosemary to be added and reduced. Does anyone consider adding b...

...eef broth here as well?

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5 Comments

ChefOno December 17, 2012

All things being equal except length, roasting time won't change much if at all. Time-per-pound estimates assume the object in question will get larger proportionally as the weight goes up (as would a chicken or turkey). Outside of attempting to coordinate time of service, relying on them is a really good way of wrecking an expensive cut of meat. As Pierino always says, it's done when it's done. And as I like to say, the only way of knowing for sure is to stick a thermometer in it.

 
PattiinMS December 17, 2012
You should really go by temperature but depending on it's size it might take about 15 minutes.
 
tbrooks December 17, 2012
Ok I never understand this. This recipe call for 3 pounds, to much. So if I buy 1 1/2 - 2 pounds how do I adjust the timing. It would be the same diameter but ??
 
TasteFood October 21, 2011
Beef stock would be a good substitute for the mushroom stock.
 
hardlikearmour October 21, 2011
You could probably use beef broth/stock in place of the wine or porcini liquid if you wanted.
 
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