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Reviewed Beef Tenderloin in Salt Crust
Apr 13, 2013 on FoodNetwork.com
“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...”