Your Recipe for Combi-steam Cooking
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Slow Roasted Beef Tenderloin
Low temperature roasting is an ideal method for cooking leaner tender cuts of meat such as beef tenderloin. There are two methods that both work well.
Sear the beef first then place it in the oven to slowly cook through, rest before slicing.
Slowly cook the meat, take it out when it reaches the desired internal temperature and let it rest then sear it just before serving and slice it right away.
When cooking meats in low temperatures you will find meats retain a great deal more color which some people find alarming. Even though the meat is fully cooked to whatever internal temperature you chose it may look too rare, my solution, pop some slices back in the oven at a low temperature 250 degrees in the Combination Convection Steam Mode for a few minutes and the color will quickly dissipate but the meat will still be very tender.
1 - 3-4lb beef tenderloin
1 - teaspoon kosher salt
2 - cloves garlic, minced
1 - tablespoon, finely chopped fresh rosemary
1 - tablespoon olive oil
Freshly ground pepper
Combine the seasoning with the oil and massage into the beef. Ideally do this a couple of hours in advance to allow the beef to take on the flavors.
Heat the oven in the Convection Steam Mode 200 degrees, place the meat on a shallow rimmed baking sheet and cook for approximately 30 - 40 minutes depending on the internal temperature you prefer. Ideally aim for a few degrees lower than the carving temperature because the meat will be going through a high heat sear before serving.
Let the meat rest for at least 15 minutes or up to an hour then sear in a hot pan on the cooktop or in the oven in the Convection Mode 425 degrees.
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Steamed Couscous Broccoli Salad with Almonds
Quick cooking grains such as couscous and bulgur can be cooked by pouring boiling water over them, covering the pan, and leaving the grain to absorb the water or you can cook them in the steam oven using the Steam-mode. Of course, the benefit of using your steam oven is that you can cook some vegetables at the same time for an easy delicious salad or side dish.
If your oven doesn’t have small-sized pans to cook the ½ cup of couscous, use a small pyrex or other ovenproof casserole dishes.
½ cup whole wheat couscous (I used the Trader Joe’s brand)
½ cup water
2 large broccoli crowns, florets, and some tender slices of the stem only
½ red onion, minced
½ cup dried cranberries
½ cup toasted almonds (toasted in regular Bake mode 350 for 10 minutes)
½ cup toasted pepitas (toasted with the almonds)
3 tbsp olive oil
3 tbsp mayonnaise
1 tbsp Dijon mustard
2 tbsp apple cider or golden balsamic vinegar
Heat the steam oven in the steam mode at 212 degrees.
Place the couscous in a small solid pan and add ½ cup of water and a pinch of kosher salt.
Place the broccoli florets and stems in the perforated pan.
Slide the pans into the oven and set the timer for 6 minutes. Remove the broccoli and set it aside to cool before adding to the remaining salad ingredients. Leave the couscous in the oven for another 6 - 8 minutes until all the water has been absorbed.
Combine the remaining ingredients in a large shallow bowl and prepare the dressing.
Combine the dressing ingredients in a glass measuring cup, mix well and add a good pinch of sea salt and freshly ground pepper to taste.