For the seeming very frustrated simplicity123, I am giving this recipe a 4 star due to the reason's you mentioned to this recipe. Not because it is a bad recipe but it seems to me that the recipe might not include a bit of information about this cut of meat that is important: it is traditionally served extremely rare, hence the very high temperature for a short period of time. (my mother adds a bit more depth in flavor by searing the cut off very quickly on a high grill first before setting it in an oven YUM) Anyway, despite tradition if you like it more well done, do so to your taste of course =) however, I would suggest that you leave the foil ON the meat to speed the cooking process as the very high temperature of the oven will, indeed, scorch the fats and smoke out your kitchen (HAHAHA, fire alarm time, one of the joys of learning to cook, no?) Hope I helped, and that you wont be discouraged from trying this recipe again as its a tasty one.
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For the seeming very frustrated simplicity123, I am giving this recipe a 4 star due to the...