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

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New Forno Bravo Forum Feature

Forno Bravo Forum Community,

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
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- The live thread will remain in the AMA forum to view after the session.

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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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

  • #2
    Re: Beef tenderloin

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

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