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Joined Date: Mar 08, 2011
Reviewed Beef Tenderloin in Salt Crust
"I tried this recipe for Christmas dinner. I followed the direction to the letter. The salt shell retains heat and the residual cooking time leads to overdone meat. The recipe needs to reflect the need to pull the meat out at 118F instead of 125F. Also, the recipe says to let stand for at least 30 minutes! By that time the roast is well done. Don't""
"I made these for Pancake Day (Shrove Tuesday, Mardi Gras). They were awesome. Sprinkled with sugar and fresh lemon juice is fantastic! "