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Reviewed Beef Tenderloin in Salt Crust
"Very tasty but overdone. I removed the beef from the oven at 122 and took it out of the shell at 130 because the temp was rising so quickly and it still hit about 144. Next year I'll shoot for out of the oven at 115. Also, takes longer to reach temperature than recipe. A 7lb tenderloin, trimmed and tied, took 60 minutes to reach 122.""
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