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Reviewed Beef Tenderloin in Salt Crust

Apr 13, 2013 in Food Network Community Toolbox on

After finding this recipe I have made it probably 10 or more times and have made a few of my own changes. The meat always comes out very tender and the crust really helps to maintain all the juice. I'm happy I found this recipe.

I have been using about 1lb cuts of filet mignon each in their own separate crust. Normally I will...

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