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Discussion Starter · #3 ·
24 hours in fridge salted course sea salt. Trussed and peppered into 225 oven long process. Pulled it out at 120 degrees. Cast iron pan with beef tallow seared on all sides. Let it stand 20 Mins slice and serve. For the sauce port wine reduction beef stock reduction homemade combine make it viscous over the top.
 
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