To find this cache you must use the following recipie to solve the puzzle that follows it:
* 2 tablespoons extra-virgin olive oil
* 1 (10-ounce) center-cut beef tenderloin
* Kosher salt and freshly ground pepper to taste
* 1 large shallot, peeled and chopped
* 1/2 cup red wine (whatever you're drinking)
* 2 tablespoons unsalted butter, chilled
1. Preheat oven to 450°F.
2. In an ovenproof, heavy-bottomed frying pan, heat the olive oil over high heat until hot but not smoking.
3. Season the meat with salt and pepper, then brown it in the pan on all sides.
4. Transfer the pan to the oven and roast until the meat's internal temperature reaches 130°F (for rare), 10 to 15 minutes. Remove the pan from the oven.
5. Transfer the meat to a cutting board and tent it with foil.
6. Pour all but a thin film of fat from the pan.
7. Add the shallot and saut it over medium-low heat until golden, 2 to 3 minutes.
8. Add the wine and raise the heat to high, scraping up any brown bits from the pan.
9. When the sauce is syrupy (about 5 minutes), turn off the heat and whisk in the butter.
10. Carve the meat in thick slices and drizzle with the pan sauce.
The cache is located at:
N 50. AA.BCD
W 114 EE.FGH
Take the Temperature you need to cook the tenderloin to (for rare) convert it into Celsius, then add 2 = AA
The number of Steps in the recipe, multiplied by 4, divided by 8, plus 20, the square root of the resulting number = B
The number of Tablespoons of extra-virgin olive oil you need, converted into Teaspoons = C
The average time it will take to cook the tenderloin to Rare, converted into hours, multiplied by 10 = D
The Weight of the tenderloin, converted into Stones divided by 2 = EE
The Amount of Red Wine in Cups, converted into Tablespoons, plus 6, times 3, divided by 10 = F
The Amount of Time it will take the sauce to get Syrupy (about), converted into Seconds then divided by 100 = G
The combined Volume of the butter and extra-virgin olive oil, converted into Drams, then divided by 4 = H
Good Luck!
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