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Please help me 'fix' a too rare tenderloin

17 years ago

I followed Ina Garten's recipe for a beef tenderloin, sliced it thinly for sandwiches for a party we're having, and discovered that it's much too rare and red to serve.

Does anyone have any suggestions how I can make it just a little less rare? I'm feeling that somehow it can be baked or cooked, but I'm clueless about oven temperatures, timne or even how to begin.

Thanks so much for any advice you can give me.

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