YOUR RECIPE FOR CONVECTION COOKING!
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Beef Tenderloin - The Reverse Seared Method
Cooking lean tender cuts of meat using the reverse sear method ensures the meat cooks evenly and doesn’t dry out. I cooked my 3lb tenderloin at 200F to an internal temperature of 125F. Then I removed it from the oven to rest for 20 minutes, at which time I increased the oven temperature and added the vegetables I was roasting to serve with the beef.
Once the beef had rested I returned it to the oven to cook with high heat for 10 minutes. The result? A perfectly seared crust and an even pink interior. You will notice that the meat remains very pink on the interior, this is because there is so little moisture loss with this method of cooking.
Embedding some thinly sliced garlic into the roast and cooking it with some fresh thyme adds a lot of flavor to the meat during the slow cooking phase.
1-3lb beef tenderloin tied and trimmed
2 cloves garlic, slivered
3 sprigs of fresh thyme or
½ tsp mixed Italian seasoning
Make a few small incisions around the roast with a sharp knife and insert the slivered garlic.
Rub the roast with some good olive oil and sprinkle with Kosher salt and freshly cracked pepper. Tuck the thyme sprigs under the string and set the roast aside for an hour to come to room temperature.
Heat the oven in the Convection or Convection Roast mode at 200F (100C). Place the meat on a shallow-rimmed baking pan (a rack is not necessary), and insert the oven meat probe. Program the probe to reach an internal temperature of 125F (52C). This first phase of cooking will take approximately 40 - 50 minutes.
When the meat probe signals the programmed internal temperature has been reached remove the roast from the oven and set it aside to rest for 20 minutes. The oven temperature can now be increased to 375F (190C) or 400F (205C) for larger-capacity ovens and any vegetables or side dishes you plan to serve with the roast can be added at this time.
Once the roast has rested, return it to the oven and cook for 10 minutes until the exterior is nicely browned. Remove the roast from the oven, cut the strings and remove the thyme sprigs before slicing the roast into individual servings.
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Baked Ham with Tangerine Glaze and Roasted Carrots
Since ham is already cooked by smoking it is most often eaten cold, however heated through and brushed with a fruity glaze it makes a great centerpiece for celebration meals.
In order to heat the ham through it usually needs a fair bit of time in a slow oven and to avoid drying out the meat it is covered until the final stage when the glaze is added. However, if you bake your unsliced ham in Convection you will not need to cover the ham and the heating through time will take approximately 1 ½ - 2 hours, depending on the weight of the ham. If you are heating a sliced ham then it must remain covered in foil to avoid drying out.
1 - smoked ham, bone-in, skin on 7 - 9 lbs
1 - bunch fresh sage leaves
¾ - cup olive oil
1 - cup unsalted butter, cut into chunks
2 - cups tangerine juice
2 - tangerines, sliced thin, seeds removed
2 - cups, packed light brown sugar
1 - cup water
½ - teaspoon whole cloves
2 - cinnamon sticks
1 ½ - lbs baby carrots
Preheat the oven in the Convection Mode 300 degrees.
Place the ham on a rack in a large roasting pan.
Score the ham with cuts in a diamond pattern about 2 inches apart and ½ deep.
Season generously with salt and pepper. Chop 8 of the sage leaves and mix with the olive oil to make a paste, rub all of the ham getting into the slits.
Bake for 2 hours.
Combine the butter, tangerine juice, tangerines, brown sugar, water and spices in a heavy medium saucepan and heat over medium heat.
Bring to a gentle boil and simmer until the liquid is reduced to a syrupy glaze, 30 - 40 minutes.
Brush the glaze over the ham when it has completed its initial heating phase. Add the baby carrots and another 8 chopped sage leaves and continue baking for another 40 - 50 minutes until the carrots are tender and the internal temperature of the ham is 150 degrees.