Help with Beef for Christmas!
- Angel Food Dec 16, 2008 05:01 PM
I thought of subbing an eye of round roast for the beef tenderloin in the recipe linked below. It calls for dry-brining the meat, which i thought might work on the tougher cut. Am I foolish to attempt this? If you didn't want to splurge on the tenderloin, what would you try? I am cooking for 6. TIA!