I've been making this now for the past 4 or 5 years for Christmas dinner. My family won't accept anything else. I definitely cook the meat longer, until the meat thermometer reaches about 160. Just double the time indicated, a little less. It'll come out perfect - just a little pink in the middle still but not dripping blood red. Pan sear the meat a little longer than what the recipe calls for. I serve this dish with roasted potatoes with fresh rosemary and pan fried green beens with roasted pinenuts. Fresh rolls top off the meal. It's a keeper!
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I've been making this now for the past 4 or 5 years for Christmas dinner. My family won't...