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

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Do you have a wood fired recipe that gets rave reviews from family and friends? Now is your opportunity to not only share it with other wood fired chefs and enthusiasts, but get rewarded, too! Starting June 1 through July 30, 2016 we are holding a Summer Wood Fired Recipe Contest and the winner will receive a $75.00 shopping spree in the Forno Bravo Store.

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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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