Hmm, not much time here -- had this recipe:
and had my heart set on making the rib roast, which I've never done. But all I could find on my shop was tenderloins . . . (I know, sob, sob). But I still want to keep the main recipe yet want to adapt it to the filets (I had to buy two half-tenderloins, which are about 6 inches wide each by four thick at the wide end and three at the small end.
Can I basically follow the rib roast recipe yet perhaps just reduce the cooking time? I certainly don't want overdone filet mignon roasts!
Any ideas to adapt to the tenderloins or a similar recipe idea would be appreciated!
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