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Got done with all the cutting and packaging, and saved that little jewel for dinner tonight. Spiced the heck out of it, 425 degrees for 30 minutes to crust, then 3 hours at 210 degrees to get that perfect 128-130 inside. Asparagus and fingerling potatoes, with creamy horseradish sauce. Gotta have some red wine with red meat!!! Delicious!!