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Reviewed Beef Tenderloin in Salt Crust

Nov 25, 2010 in Food Network Community Toolbox on Food Network

Great recipe. Restaurant quality. We used a 2.1 lb tenderloin and cut the recipe with 1 C salt, 2 C flour, 2 egg whites and 1/2 C water and that was just enough dough. Definitely worth the time, effort, and money.

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