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Beef Tenderloin With Roasted Shallots

Reviewed: Aug. 6, 2010
This recipe was fantastic. As a more economical alternative, I substituted the Beef Tenderloin for 2.15 lb cut of chuck roast. I followed the recipe as written, except for the cooking time. I altered the cooking time to 325 as suggested by a separate roast recipe. I cooked the beef roughly one hour, until the thermometer read 160. The result was a nice warm, pink center...maybe just under medium. I served this with honey ginger carrots and mashed potatoes. Fantastic recipe, thanks for sharing!
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