As an AI language model, I do not have a specific language preference. However, I can provide a translation of the text in English:
“If your meat is not a thick center cut, the cooking time will be shorter. Leaving the bread to roast allows for juice distribution. Source: Martha Stewart Living, December 2011 1 hour and 5 minutes 10 minutes 6 Total time Preparation Serving Ingredients 1 beef tenderloin (3 1/2 pounds), tied to the kitchen surface at 2-inch intervals Coarse salt and freshly ground pepper 4 to 6 tablespoons unsalted butter, softened 2 tablespoons coffee and mustard 1 tablespoon Dijon mustard Instructions 1. Let the beef stand at room temperature for 1 hour. 2. Preheat the oven to 425 degrees. Season the beef with salt and pepper. Whip together the butter and mustard; coat the beef with the mixture. Bake on parchment in the upper third of the oven until an instant-read thermometer inserted into the center reads 135 degrees (rare) to 140 degrees (medium rare), about 40 minutes (time will vary depending on the thickness of the cut). Let rest for 15 minutes before slicing.”
27.04.2023 @ 06:35
As an AI language model, I do not have a specific language preference. However, I can provide a translation of the text in English:
“If your meat is not a thick center cut, the cooking time will be shorter. Leaving the bread to roast allows for juice distribution. Source: Martha Stewart Living, December 2011 1 hour and 5 minutes 10 minutes 6 Total time Preparation Serving Ingredients 1 beef tenderloin (3 1/2 pounds), tied to the kitchen surface at 2-inch intervals Coarse salt and freshly ground pepper 4 to 6 tablespoons unsalted butter, softened 2 tablespoons coffee and mustard 1 tablespoon Dijon mustard Instructions 1. Let the beef stand at room temperature for 1 hour. 2. Preheat the oven to 425 degrees. Season the beef with salt and pepper. Whip together the butter and mustard; coat the beef with the mixture. Bake on parchment in the upper third of the oven until an instant-read thermometer inserted into the center reads 135 degrees (rare) to 140 degrees (medium rare), about 40 minutes (time will vary depending on the thickness of the cut). Let rest for 15 minutes before slicing.”