Posted by Peggy on December 10, 2009
* Cutting into the meat to check doneness lets precious juice escape. Use a meat thermometer or the touch method: Press the meat-- if it feels soft and mushy and leaves an imprint, it is rare. If it is soft, but slightly resilient, it is medium-rare. The minute it begins to feel firm, it is overdone.
Time for beef to rest (optional): 1 hour
Active time: 30 minutes
Number of servings (yield): 4