My Most Recent Ratings
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Roast Beef Tenderloin with Port SauceMade roast for the first time ever, on christmas and it turned out delicious. I didn't have port,so used marsala wine, and it seemed to work well. Also, didn't brine meat a day ahead. Instead, rubbed Omaha steak house marinade on it the morning I baked it, and let it set out at room temp for an hour or longer before searing it at 500 degrees. Yummy!
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on Monday, December 26, 2011
