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Beef Wellington

for thoughs of you who dont like soggy try dry aging thats what resturant do
take a pan and rack kosher salt the bottom place meat on rack, take a paper lowel place an meat seal with plastic wrap place in frig.
when paper lowel is wet relace
takes about 5-7 days
less blood and more tender


Dec 22, 2012
butchm8582 in Recipes