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Whole filet of beef - Forno Bravo Forum: The Wood-Fired Oven Community



I'm Peter Reinhart! Ask Me Anything! Monday, February 15, 2016 7:00-8:00 pm EST

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.

Ask Me Anything New Forum Feature

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.

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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Whole filet of beef

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  • Whole filet of beef


    I have some guests coming who don't go for rib of beef so thought I might buy fillet steak in the whole piece, about four to five pounds in weight. Has anyone tried this in the WFO and if so any tips would be most welcome. Time, herbs anything.

  • #2
    Re: Whole filet of beef

    What exactly are you looking for?
    Long and slow?
    Roast and rare or well?

    Long and slow, you could probably duplicate what I did on the pulled pig.

    Roast, maybe cover in garlic butter with salt/pepper, put it in around 400 deg F for 30 minutes then cover with foil and let it finish. Put a can/tin of water in to keep moisture up.

    Whatever you decide I would recommend using a remote thermometer and pull it out the second it reaches approx 10 deg less than the temp you want. Then cover and let it rest and coast up to temp.

    Experimenting is half the fun.
    Wade Lively


    • #3
      Re: Whole filet of beef

      Thanks for the help I am going for roast and rare, will give it a go and let you know !!


      • #4
        Re: Whole filet of beef

        Try reading this thread... always makes me start drooling:

        "Building a Brick oven is the most fun anyone can have by themselves." (Terry Pratchett... slightly amended)



        • #5
          Re: Whole filet of beef

          I would strongly urge using a remote thermometer on this exercise. It will be way easy to overcook it....

          Assuming you like a crust on the meat you should sear it on a BBQ first. Tenderloin roasts are routinely browned and then oven finished to allow the meat to reach a solid medium rare (well 5-10 degrees short, i.e. 120 range) and pulled to soak. If you sear it really hard you can get meat that has a very thin crust and is almost uniform all the way through. Temp in the oven is not very critical - I actually prefer lower temps so I would tend to not use a WFO though doing so could be pretty spectacular.

          Good Luck!


          • #6
            Re: Whole filet of beef