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.

1. Sear the beef first then place it in the oven to slowly cook through, rest before slicing.

2. 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.

Ingredients

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

Preparation

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.

Larissa Taboryski

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Combi Steam Whole Fish

When steaming whole fish in the Combi-Steam oven, select the solid pan or use an oven-safe casserole dish. Then add the aromatics you wish to use to flavor the fish together with just enough water to cover the base of the pan and maybe even a splash of wine if appropriate. The cooking time will be a little longer than when fish is steamed over boiling water, but the succulent results are well worth the extra 8 - 10 minutes of cooking time.

Paul Tang

Ingredients

Cooking the Fish

2 whole tilapia or striped sea bass,  scales and fins removed

1” piece of fresh ginger, thinly sliced

2 scallions, thinly sliced into 2” long diagonal strips

1 lemon, thinly sliced

2 tbsp soy sauce

2 tbsp sesame oil

Serving the Fish

1 small red Jalapeno chili pepper, cut into very thin circles

2 scallions, thinly sliced into 2” long diagonal strip

4 tbsp sesame oil, heated

Preparation

Heat the oven in the Steam mode, 100% Humidity, 212 Degrees

Pour about ¼ - ½ a cup of water into the solid Combi-Steam oven Pan.

Cut a few diagonal slits in the fish and place the fish in the prepared pan.

Place the lemon and ginger slices in the slits and put any remaining slices in the belly together with the scallions.

Pour the soy sauce over the fish then drizzle the sesame oil over the fish. Place in the oven and cook for 15 - 20 minutes until the fish flakes easily from the bone.

Place the fish on a platter and sprinkle the reserved scallions and chili pepper over the fish.

Heat the sesame oil until sizzling then pour it over the fish.

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