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Joined Date: Jun 14, 2008
Reviewed Beef Tenderloin in Salt Crust
"Simply the best beef loin I have ever eaten! I love that the dough can be made up to a day ahead of time. I have to admit I only let it sit for about an hour and added more herbs than recommended because I like lots of flavor. However the meat was SO tender it melted in your mouth! I also ended cooking to 140 and letting sit for 35 minutes and it came out medium rare, I don't know what 125 would have left me but I like rare meat too so it certainly would have been just as good!"