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Tenderloin

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  • 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.

    -

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    • #3
      Re: Tenderloin

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

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