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    Chef #1519794

    Member since Jan 2010

    Chef #1519794

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    1 ReviewsChef #1519794

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    Reviewed Beef Tenderloin in Wine Sauce

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    Tuesday, Jan 12, 2010 on Food.com
     |  (1 person found this helpful) |  11 Reviews  |  By ratherbeswimmin'
    LinMarie says:

    "Absolutely wonderful, my family loves this recipe. We like it med/rare so I use a meat thermometer and cook until it reaches 125 degrees. Let stand for 10 to 15 mins before carving and the end pieces have slight red and the middle is rare. Perfect!"

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