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Heat oven to 425ºF. Rub outside of meat with cut garlic; season with salt and pepper. Heat oil in heavy ovenproof skillet on medium-high heat.
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The dough is allowed to rise, covered, for 12 to 18 hours until doubled in size and covered with bubbles, then scraped onto a floured surface, given a few folds, shaped, then allowed to rise, covered, for another hour or two.
Remove the roast from the oven and allow the beef to rest in its juices, covered with foil, for 10 minutes. Don’t turn the oven off. Transfer the roast onto a carving board.
The author's instructions for preparation suggest thickly cut tenderloin, porterhouse, or rump steak. The meat is skewered into shape and broiled on one side. [19] While the meat broils, the plank is placed into the hot oven to heat until smoking. When ready, remove the plank from the oven and butter.
Recipes for grill-roasted beef tenderloin with salsa verde, and broiled asparagus. Featuring an Equipment Corner covering kitchen gadgets and quick tips for setting up charcoal grills. 103
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