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Am I safe using this $$$$ cut of beef in this recipe for Christmas?

Isolda | Dec 23, 201011:14 AM

http://www.epicurious.com/recipes/foo...

The sauce sounds fantastic, but I have never dry brined anything. Also, my tenderloin is only 3.5 lbs. Obviously, I will adjust the amount of salt, but do you think I should also shorten the brining time?

I welcome your expertise (and bonus points if you've made the recipe and have some tips--I'm sure someone on this site falls into that category!)

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