web analytics
Tenderloin - Forno Bravo Forum: The Wood-Fired Oven Community

Announcement

Collapse

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.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- 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!

Forno Bravo
See more
See less

Tenderloin

Collapse
X
  • Filter
  • Time
  • Show
Clear All
new posts

  • Tenderloin

    I'm sure this will work in a brick oven, as I have used the same method in my gas oven, propane grill as well as over an open fire while camping. I like to take a beef tenderloin or better yet a venison back strap, and marinade in in a glass or metal bread pan in a mixture of 1 cup of beer, 3/4 cup of soy sauce and 1 tablespoon of Montreal steak spice (double it if your mix does not cover the meat totally). I marinade it, submerged, in the refrigerator for 24 hours covered in saran wrap. I remove the saran wrap and replace it with foil. I then place it in the oven at 325 degrees F until the internal temp hits 135. Setting it aside for 15 minutes insures that the temp will rise to a safe level, and won't allow you to over cook it (which is hard since it sits in a bath of marinade.

  • #2
    Re: Tenderloin

    Oh yeah, that'll work! Sound great!
    GJBingham
    -----------------------------------
    Everyone makes mistakes. The trick is to make mistakes when nobody is looking.

    -

    Comment


    • #3
      Re: Tenderloin

      the word tender springs to mind when reading your post mclane
      Cheers
      Damon

      Build #1

      Build #2 (Current)

      Comment

      Working...
      X