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André M ha publicado una actualización
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Lana Mihajlović, Beatriz Torija y3 más10 Comentarios-
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I tried making a beef fillet in a wood-fired oven, but the temperature was extremely high, so even though I took it out when it was 50 degrees, it still got up to 60 degrees. The taste was as good as it gets. As a side dish, I had roasted potatoes, red cabbage, broccoli, cream sauce, parsnips and homemade vanilla ice cream with raspberries.
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@andrem qué menú más rico. Si, controlar las temperaturas es lo más difícil al cocinar con fuego
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What a delight to see your update, André! 🔥🍴 The picture of the roast in front of the fire looks absolutely amazing — it truly shows a fantastic passion for cooking. The colorful veggies and the freshness of the salad add such a vibrant touch, inviting you to eat healthy without missing out on flavor, and that creamy dessert with red berries is the perfect finishing touch! 🍖🥗🍓
What’s the secret behind getting that tempting golden crust on the meat? Did you prepare this delicious feast for a special occasion?
Thank you so much for sharing this wonderful experience with the Scoolinar community.
Keep cooking with that spark that inspires everyone around here! We can’t wait to see more of your creations soon. -
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The heat of the wood creates a Maillard reaction with a touch of unique colors. The oven temperature was really hot and then comes the fire itself that makes its unique art. This was just a lunch celebrating the end of winter that actually happened on Thursday this week which is called Valborgsmässoafton 🔥!
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Thanks you do for a so gently comment!🙂
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What a fantastic way to celebrate Valborgsmässoafton! 🔥✨
Your setup shows real craftsmanship — that deep, wood-fired Maillard crust on the beef is pure magic. And can we talk about that cream sauce? It’s the perfect bridge between the smoky intensity of the meat and the vibrant freshness of those roasted vegetables. Rich, silky, and undoubtedly made with great care, it ties the whole plate together beautifully. 🍽️
Also, pairing it all with homemade vanilla ice cream and raspberries is a total triumph! 👨🍳👏
Next time you fire up the oven, are you thinking about experimenting with a different sauce or keeping this classic pairing? Would love to hear!-
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@soldamiani Absolutely, the cream sauce is made with veal and chicken stock, shallot onion and white wine reduction, a few drops of light soy sauce and sour cream salt and pepper. But a port wine or simple cream sauce would work great.
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@andrem Wow, that sounds absolutely phenomenal! 🔥 The depth of flavor you must have built with that veal and chicken stock, shallot, and white wine reduction is just next-level. The touch of light soy sauce is a brilliant idea — it must add an extra layer of umami without overpowering the sauce. 👏
A port wine sauce would definitely bring a beautiful sweetness and richness to the plate too — especially against the smoky backdrop of the fire. 🔥🍷 I’d love to see what direction you take next time!
Your attention to detail really shines through in everything you prepare. Keep sharing these incredible creations — it’s truly inspiring!
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Even with the unexpected temperature rise, it sounds like a truly decadent feast! 🔥🥩 The wood-fired aroma must’ve added incredible depth to the beef, and that side dish lineup is pure comfort-meets-elegance.
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@lanamihajlovic Thank you for such kind words!
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