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Beef tenderloin - Forno Bravo Forum: The Wood-Fired Oven Community

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Photo Galleries are back! Instructions below.

Dear forum users,
Thank you for your patience with the Photo galleries. We've got your galleries online!
We have finished writing a custom script to migrate the PhotoPlog to vBulletin5’s albums.

Unfortunately V-Bulletin killed the "Photoplogs" in their software upgrade which was unforeseen and we're the first development group to have written a script for getting the galleries back... that said, it took some time to reverse engineer the code and get the albums to move over seamlessly!

Forum users will be able to access their “PhotoPlog” images through their user profile page by clicking on the “Media” tab.
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In order for users to create an album please follow the steps below.
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To create this migration path we used vBulletin5’s default album structure. Unfortunately, it won’t work like the “PhotoPlog” but is an album/gallery component on the forum now.
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Beef tenderloin

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  • Beef tenderloin

    Seared Beef Tenderloin With Black Sheep Cheese and Roasted Tomatoes

    5 tomatoes, cored and quartered
    1 T extra virgin olive oil
    10 sprigs fresh thyme
    5 sprigs fresh savory
    1 T vegetable oil
    1 whole tenderloin, cut into 6-oz portions
    3 T butter
    1 round of Black Sheep or Robiola-style cheese
    Salt and black pepper, to taste

    Remove your beef from the refrigerator and allow to temper for a least a half hour before cooking. Season liberally with salt and pepper.

    Meanwhile, place the tomatoes on a wire rack over a sheet tray. Drizzle with the olive oil and season with salt and pepper. Scatter half of the thyme and savory sprigs over the top of the tomatoes. Roast in a hot wood oven, rotating once, until soft, about 6-10 minutes depending on your tomatoes and oven temperature. Remove from the oven and allow to cool. When cool enough to handle, discard the herb sprigs and remove the skins from the tomatoes. You should be able to peel them right off with your fingers.

    Preheat a large roasting pan or skillet in a very hot wood oven. Add the vegetable oil – it should smoke. Place the steaks in the pan, slide the pan back into the oven, and seal up the oven. Allow the steaks to roast for 4-5 minutes. Remove the oven door and turn the steaks. Scatter the remaining savory and thyme over the steaks and roast for 2-3 minutes more. Add the butter to the pan; when melted, baste the steaks with the hot fat for 1 minute. Cooking times will vary depending on your oven temp and the thickness of your steaks – listed here are the approximate times for this particular session, with the meat cooked to medium rare.

    Remove the meat from the roasting pan. Cut your cheese into wedges and top each steak with a piece. Allow to rest for 5-7 minutes, then serve with the roasted tomatoes alongside.

    From Community Cookbook: Forno Bravo Community Cookbook - Seared Beef Tenderloin With Black Sheep Cheese and Roasted Tomatoes
    Attached Files

  • #2
    Re: Beef tenderloin

    That looks AMAZING!! I am going to have to try this recipe Thanks so much!

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