Roasted Eggplant Ratatouille with Peppers and Tomatoes is a flavorful vegetable stew from Southern France that combines a bounty of summer vegetables: eggplant, zucchini, peppers and tomatoes YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Roasted Eggplant Ratatouille with Peppers and Tomatoes Convection Bake or Convection Roast Mode Enjoy the vibrant flavors of oven-roasted ratatouille paired with tender meat slices on an ornate plate. Ratatouille is a flavorful vegetable stew from Southern France that combines a bounty of summer vegetables, eggplant, zucchini, peppers and tomatoes. Typically it is cooked in a heavy casserole on the cooktop but the vegetables can also be combined and roasted in the oven for an easy Convection Meal. This dish combines well with roast chicken, oven baked polenta and our favorite roast lamb and can even be served over pasta or grains. Oven roasted ratatouille makes a wonderful buffet dish and can be enjoyed hot or at room temperature. INGREDIENTS 3 shallots, peeled and cut in half 10 cloves garlic, peeled 2 small Italian eggplant or 1 Italian and 1 Fairy Tale eggplant, cut into 1 ½” chunks 3 large zucchini, cut into 1 ½” chunks 2 large peppers, yellow and orange are nice for the color, peeled, seeds removed, cut into 1 ½” pieces ( a Y shaped vegetable peeler does a good job of removing the peel) ¼ cup olive oil 1 level tsp herbs de Provence 4 medium Roma tomatoes, cut into quarters (these are added later) PREPARATION Combine the shallots, garlic, eggplant, zucchini and peppers in a large shallow mixing bowl. Season with a sprinkle of Kosher salt and the herbs, add enough of the olive oil to coat the vegetables evenly then spread onto a rimmed baking sheet. The vegetables will shrink a fair bit during the cooking so it’s best if they are fairly crowded on the tray. Heat the oven in the Convection Bake or Convection Roast Mode 375 degrees. Roast the ratatouille for 25 minutes then remove the tray from the oven and fold in the tomatoes. Continue roasting for another 15 minutes. PRINT OUR RECIPE Oven Roasted Ratatouille .pdf Download PDF • 99KB WANT TO LEARN MORE? Click Here MORE HEALTHY DISHES FROM OUR STEAM OVEN! Steamed Snap Pea and Asparagus Salad with Radish RECIPE Steamed Couscous and Corn Salad with Heirloom Tomatoes and Basil RECIPE Steamed Couscous Broccoli Salad with Almonds RECIPE How to Cook Artichokes in the Steam Oven RECIPE Steamed Eggplant with Chili Crisp and Soy Black Vinegar Sauce RECIPE Potatoes Steam Roasted with Tomatoes and Capers RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Slow Roasted Juicy Tomatoes: Maximizing Flavor with Convection Mode There are many ways to enjoy tomatoes when they are at their peak, and one of the most delicious ways is to slow roast them. The slow... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Cooking lean tender cuts of meat using the reverse sear method ensures the meat cooks evenly and doesn’t dry out. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Beef Tenderloin - The Reverse Seared Method Low Temperature Roasting Beef Tenderloin - the reverse seared method Beef tenderloin is a lean cut of beef with little marbling. To preserve moisture and ensure fork-tender results, tenderloin is best slow-cooked in Convection with a burst of high heat for a flavorful finish. 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 200°F to an internal temperature of 125°F in the Convection or True-Convection Mode . Then I removed it from the oven to rest for 20 minutes, at which time I switch to Convection Roast Mode and increased the oven temperature. At this time, I also 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. INGREDIENTS 1-3lb beef tenderloin tied and trimmed 2 cloves garlic, slivered 3 sprigs of fresh thyme or ½ tsp mixed Italian seasoning Olive oil PREPARATION 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 200°F (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 375°F (190C) or 400°F (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. Serves 6 PRINT OUR RECIPE Beef Tenderloin .pdf Download PDF • 379KB WANT TO LEARN MORE? Click Here A COMPLETE MEAL THANKS TO THE STEAM OVEN! Puff Pastry Turnovers with Spinach, Ricotta and Feta Cheese RECIPE How to Cook Lobster Tail in the Steam Oven RECIPE Bake Classic Petite Baguettes Like a Pro RECIPE Steamed Couscous and Corn Salad with Heirloom Tomatoes and Basil RECIPE Vanilla Creme Brulee RECIPE How To Roast Beets in Convection RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Slow Roasted Juicy Tomatoes: Maximizing Flavor with Convection Mode There are many ways to enjoy tomatoes when they are at their peak, and one of the most delicious ways is to slow roast them. The slow... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Roasting bone-in chicken thighs with lemon and olives definitely adds to the flavor of this easy to prepare sheet pan chicken meal.  YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Oven Baked Chicken Thighs with Lemons and Olives Convection (True Convection) or Convection Roast Mode A Moroccan-inspired feast with roasted chicken, olives, onions, saffron rice, and asparagus with lemon wedges. Roasting bone-in chicken pieces definitely adds to the flavor of this easy-to-prepare sheet-pan chicken meal. Surprisingly, even the olives seem to taste better cooked with their pits, although if I am serving this for a party, I always use unpitted olives, just to be safe. Always wanting to make good use of my appliances, I steamed a simple rice and orzo pilaf from Trader Joe's and some asparagus. This meal is perfect for “fast food”: very little prep, fast cooking, and amazingly delicious. INGREDIENTS 4 - whole chicken legs, thigh, and leg separated 1 - tablespoon smoked paprika (I used mild, but use the spicy one if you prefer) ½ - teaspoon mixed Italian seasoning ½ - red onion, cut in ¼” thick slices 2 - small lemons, sliced (the mild flavor of Meyer lemons works well) ½ - cup Castelvetrano or Manzanilla olives PREPARATION Heat the oven in the Convection or Convection Roast Mode to 400 degrees. Start by patting the chicken pieces dry with a paper towel. Then, place them in a large shallow bowl and season with kosher salt and cracked pepper. Sprinkle the smoked paprika and Italian seasoning over the chicken. Drizzle with 1 tablespoon olive oil and gently toss to ensure all the chicken pieces are evenly coated. Add the onion and lemon, then spread them onto a rimmed baking sheet. Cook for 20 minutes, then fold in the olives for the final 10 minutes. Convection Roast Chichen with Lemon and Olives .pdf Download PDF • 179KB WANT TO LEARN MORE? Click Here CHECK OUT THESE CHICKEN RECIPES FROM OUR STEAM PAGE 25 Minute Convection Steam Meal with Sesame Soy Chicken RECIPE Baked Chicken and Rice (Arroz con pollo) RECIPE Braised Chicken with Lemon and Cilantro RECIPE Steamed Bone-In Chicken for Salads RECIPE Steam Oven Roast Chicken and Vegetables RECIPE How to Slow Cook Baby Back Ribs in the Steam Oven RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Slow Roasted Juicy Tomatoes: Maximizing Flavor with Convection Mode There are many ways to enjoy tomatoes when they are at their peak, and one of the most delicious ways is to slow roast them. The slow... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

This Spanish potato omelet with red onion, green onions, eggs and spices baked in a convection oven is the easiest method to prepare this this. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Spanish Potato Omelet (Tortilla de patatas) Convection or Convection Bake Mode Spanish Potato Omelet or Tortilla de patatas You will find many recipes online with different methods for making a Spanish Potato Omelet (Tortilla de Patatas), but cooking it in a convection oven has to be the easiest. Traditionally, you fry the potatoes, and when you cook the tortilla, you need to flip it. With the convection method, you can eliminate these steps and achieve great results. One of the tricks is that you heat a cast iron pan to the smoke point. This gives the tortilla that beautiful brown color and prevents it from sticking to the pan. I promise you won't go back once you try this method! This recipe makes a [8-12] serving omelet. INGREDIENTS 9 large eggs (or ten small one) 1 medium red onion 4 medium to large potatoes Salt Pepper 1 green onion Seasoning blend (optional) Recipe ingredients PREPARATION Heat the oven to 400°F in the Convection or Convection Bake mode. Peel and cut the onion into ¼ inch slices. Place them on a rimmed baking sheet and toss them with olive oil. Peel and cut the potatoes into ½ inch slices and toss them with salt and pepper in olive oil. Place the onions in the oven and set the timer for 5 minutes. After this initial 5 minutes, add the potatoes to the pan and continue cooking for an additional 15 minutes. Remove the pan from the oven and set aside to cool for at least 15 minutes or more. Reduce the oven temperature to 330 F. Beat the eggs with salt, pepper, and your preferred seasoning blend and stir in the sliced green onion. I find a dry garlic seasoning blend, adds great flavor. Add the cooled potatoes and onions to the egg mix. Combine well and set aside. Heat 10 - 12" cast iron pan on medium heat to the smoking point. This step is important as it helps to prevent the omelet from sticking to the pan. Brush the pan's interior, including the sides, with 1.5 tablespoons of oil. Pour the egg and potato mix into the hot pan and immediately place it in the oven the oven. Cook for 15 - 20 minutes until set. Carefully remove the pan from the oven and immediately turn the tortilla out of the pan to prevent the residual heat from the pan overcooking the tortilla. PRINT OUR RECIPE Spanish Potato Omelet .pdf Download PDF • 67KB WANT TO LEARN MORE? Click Here CREATE DELICIOUS MEALS WITH COMBINED STEAM RECIPES! Easy Steamed Potato Salad with Eggs and Asparagus RECIPE Potato Frittata with Linguica and Kale RECIPE Orzo Pasta Salad with Grilled Artichokes and Poached Shrimp RECIPE Steam Oven Roast Chicken and Vegetables RECIPE Steamed Bulgur Pilaf with Kale and Red Pepper Paste RECIPE Steamed Snap Pea and Asparagus Salad with Radish RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Slow Roasted Juicy Tomatoes: Maximizing Flavor with Convection Mode There are many ways to enjoy tomatoes when they are at their peak, and one of the most delicious ways is to slow roast them. The slow... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

This recipe perfectly illustrates a simple traditional method of cooking a succulent roast chicken in a cast-iron Dutch oven. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Provencal Pot Roasted Garlic Chicken Convection Bake or Convection Roast Mode Golden-brown Provencal pot-roasted chicken nestled among roasted garlic and potatoes, capturing a rustic and flavorful French-inspired dish. This recipe perfectly illustrates a simple traditional method of cooking a succulent roast chicken in a cast-iron Dutch oven. Recipes such as this were developed to ensure that moisture and flavor were preserved when cooking at a time when ovens were not as precise as the ovens we use nowadays. First, the chicken is cooked at a low temperature with the lid firmly in place to trap moisture in the pan. This allows the chicken to cook in its own juices and absorb the flavor of the abundance of garlic cloves and the fresh thyme. After the initial phase of slow cooking, the oven temperature is increased and the lid is removed, allowing the chicken to brown to perfection. Quick-cooking small new potatoes or fingerling potatoes can be added to the pan during the final phase of cooking for a delicious bistro meal. This dish is ideal for serving during the cooler months. Served with a loaf of crusty bread and a crisp fall salad, this meal is simple perfection. INGREDIENTS 1 chicken 3 - 4 lbs 1 tbsp kosher salt 4 sprigs fresh thyme 2 bay leaves 4 heads garlic, unpeeled cloves only 2 tbsp olive oil ¼ cup dry white wine 12 small new potatoes or whole fingerling potatoes Recipe ingredients. PREPARATION Heat the oven to 325°F (160 °C) in Convection Bake or Convection Roast mode. Lightly oil an enameled cast-iron Dutch oven. Season the chicken with the kosher salt and place the bay leaves and a sprig of thyme in the chicken cavity. Tie the chicken legs together with butcher's twine or insert a skewer to hold them in place. Add the remaining olive oil, white wine, thyme sprigs, and unpeeled garlic cloves to the pan and stir to combine. Place the chicken on top of the garlic cloves, then spritz with a light coating of olive oil, and cover with a tight-fitting lid. Place the pan in the oven and set the timer for 45 minutes. When the timer elapses, remove the pan and increase the oven temperature to 425°F (220 °C). Carefully remove the lid and fold in the potatoes. Return the pan to the oven without the lid and cook for an additional 20 - 25 minutes, until the chicken is golden brown and the potatoes are cooked through. Remove the pan from the oven, carefully remove the chicken, and set it aside to rest for 12 - 15 minutes before carving. Remove the potatoes and garlic and set aside to keep warm. Place the pan on the cooktop and add a splash of white wine to the pan juices. Deglaze the pan over medium-high heat, stirring continuously, scraping up any brown bits to create a sauce to serve with the chicken. When served, the garlic can be pressed out of the skin and spread over the chicken or mashed into the sauce. Serves 4 Note: Always take care when removing the hot pan from the oven. Leave a towel or pot holder on the lid to avoid accidentally picking up a hot lid. It’s easy to forget. PRINT OUR RECIPE Provencal Pot Roasted Garlic Chicken .pdf Download PDF • 891KB WANT TO LEARN MORE? Click Here LOOKING FOR SOMETHING ELSE? Steam Oven Roast Chicken and Vegetables RECIPE Mexican Street Corn Salad RECIPE Steamed Bone-In Chicken for Salads RECIPE Key Lime Cheesecake RECIPE Steam Roasted Beet Salad with Lamb and Feta Cheese RECIPE How to Roast a Whole Duck in the Steam Oven RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Slow Roasted Juicy Tomatoes: Maximizing Flavor with Convection Mode There are many ways to enjoy tomatoes when they are at their peak, and one of the most delicious ways is to slow roast them. The slow... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Once you realize how simple it is to make a good pastry crust it’s easy to whip up one of summer's best desserts, a rustic fruit tart with Rhubarb and Strawberries. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 How to bake a rustic fruit tart or galette in Convection Bake or Convection Bake Golden-brown strawberry rhubarb tart on a glass platter, accompanied by a bowl of fresh strawberries. Once you realize how simple it is to make a good pastry crust it’s easy to whip up one of summer's best desserts, a rustic fruit tart. The pastry comes together in minutes but does need to rest for at least 30 minutes in the refrigerator. Then the pastry is rolled out into a large circle, placed on a flat baking sheet, topped with a little filling and the fruit and the sides folded in. After 30 minutes in the oven it’s ready to be devoured. INGREDIENTS Pastry 1 ½ cups unbleached all-purpose flour 1 stick unsalted cold butter, cut into small pieces 1 tsp sugar Pinch of salt ¼ cup ice cold water Filling 1 8oz container Mascarpone cheese 2 tbsp sugar 1 basket large strawberries, cut into ½” thick slices 1 stalk rhubarb cut into thin slices PREPARATION For the pastry: Combine the flour, butter, sugar and salt in a large bowl and cut the butter in using a pastry blender until the mixture resembles coarse meal. Or the really easy method, place the ingredients in the bowl of a food processor and pulse to achieve a coarse meal. Dribble the water in and continue mixing until the pastry forms a ball. Flatten the pastry into a disc, wrap in plastic wrap and refrigerate for 30 minutes. Forming and baking the tart: Heat the oven in the Bake mode 375 degrees or Convection Bake mode 350 degrees. Roll the pastry out to a 14 inch circle on a lightly floured surface and transfer the pastry to a flat baking sheet. Carefully spread the Mascarpone cheese over the pastry leaving a 3” border then sprinkle with 1 tbsp of the sugar. Arrange the fruit over the top and sprinkle the remaining 1 tbs of sugar over the fruit. Fold in the edges of the pastry crimping where necessary. Slide the baking tray into the oven on the second rack position from the bottom and bake for 30 minutes until the crust is golden. Serves 6 PRINT OUR RECIPE Strawberry Rhubarb Tart .pdf Download PDF • 120KB WANT TO LEARN MORE? Click Here LOOKING FOR SOMETHING ELSE? Steamed Baked Cabbage Rolls with Beef and Pork RECIPE Corned Beef with Cabbage, Potatoes and Carrots RECIPE Chocolate Flan RECIPE Key Lime Cheesecake RECIPE Vanilla Creme Brulee RECIPE French Toast with Caramelized Bananas RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Slow Roasted Juicy Tomatoes: Maximizing Flavor with Convection Mode There are many ways to enjoy tomatoes when they are at their peak, and one of the most delicious ways is to slow roast them. The slow... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Pork Tenderloin Tonnato Convection or Convection Bake Mode Pork Tenderloin Tonnato - served at room temperature. Vitello Tonnato is a popular dish served during the summer months in Italy. In this version from my colleague Sandro, he substitutes pork tenderloin for the veal and fresh tuna for canned tuna in the sauce with stunning results. Best of all, both the pork and tuna are cooked in Convection, ensuring amazing texture and flavor. The preparation is relatively simple. Even though the tenderloin and tuna have different cooking times, Sandro explains how both can be cooked in one skillet. Using a low convection temperature is the key to achieving the perfect texture of both the pork and the tuna. Don't be concerned if the meat appears slightly rosy when sliced; this indicates that it has yet to dry out during cooking. If the rosy color is off-putting to anyone, cover the sliced pork with foil and place it in the oven for a few minutes. The color will change immediately, but the texture will remain perfect. INGREDIENTS 1 pork tenderloin (1.5 lb) 1 tsp kosher salt ½ tsp dried oregano 1 tbsp vegetable or olive oil Freshly ground pepper For the sauce 6 oz fresh tuna (or 1 5 oz can tuna) ½ cup mayonnaise 1 teaspoon Dijon mustard 3 hard-boiled egg yolks (optional) 3 anchovies (optional) Juice of 2 lemons PREPARATION Combine the seasoning with the oil and rub it onto the pork tenderloin before cooking. Even a 1-hour marinade enhances the flavor but overnight is best. Preheat the oven to Convection or Convection Bake mode to 325°F. Season the tuna with salt and pepper and set it aside. Heat a 12" oven-proof skillet over moderate heat. Once hot, increase the heat, add the pork to the pan, and sear on all sides. Add the tuna to the skillet and transfer to the oven. Set the timer for 8 minutes (total tuna cooking time). After 8 minutes, remove the tuna from the oven and set it aside to cool. Continue cooking the pork tenderloin for an additional 7 minutes. Remove the skillet from the oven, remove the pork tenderloin from the skillet, and allow the meat to cool. Making the Sauce Once the tuna has cooled, cut it into large chunks and pulse a few times in a food processor to break it up. Add the mayonnaise, mustard, anchovies, and hard-boiled egg yolks and process until the mixture is creamy. Then, gradually add the lemon juice to thin the consistency of the sauce. When the tenderloin has cooled, slice it thinly. Arrange the slices on a tray, add the sauce, and garnish with thin slices of lemon or lime and radishes (optional). Serves 4 Note: Sandro noted that the sauce is just as delicious without the egg yolks if you prefer to skip using them. PRINT OUR RECIPE Pork Tenderloin Tonnato .pdf Download PDF • 74KB WANT TO LEARN MORE? Click Here MORE PORK RECIPES FROM OUR STEAM COLLECTION! How to Cook Rack of Lamb in a Steam Oven RECIPE Braised Spareribs with Plum Sauce RECIPE How To Prepare Pork Spareribs in a Steam Oven with Melt-In-Your Mouth Results RECIPE Pork Tenderloin with Roasted Vegetables RECIPE Slow Roasted Pork Shoulder RECIPE How to Slow Cook Baby Back Ribs in the Steam Oven RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Slow Roasted Juicy Tomatoes: Maximizing Flavor with Convection Mode There are many ways to enjoy tomatoes when they are at their peak, and one of the most delicious ways is to slow roast them. The slow... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

When roasting Pork Loin, a lean tender cut, moisture retention is key. Use the Convection mode and a low temperature for perfect results. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 How To Roast Pork Loin in Convection Convection Roast Mode or Convection Bake Mode Pork loin roast cooked in a convection oven While pork shoulder is one of the easiest cuts of meat to cook, successfully cooking a lean pork loin is much more challenging. When roasting lean tender cuts of meat the best method to ensure moisture retention is to use a Convection mode and a low temperature. Using your oven Meat Probe (if equipped) will definitely help you avoid overcooking the meat. It’s quite safe to target a slightly lower internal temperature as the internal temperature of the meat will rise during the recommended resting time of 12 - 15 minutes. Allow approximately 35 - 40 minutes cooking time for a 2-2.5lb roast, increase the temperature for the final 10 - 12 minutes of cooking time. When the oven temperature is increased add the vegetables and cook them for 20 - 25 minutes. By the time the meat has rested and been sliced everything will be ready to serve at the same time. Ingredients 1 boneless pork loin roast 2 - 2.5lbs 1 tsp Kosher salt 1 tbsp mild chili spice rub 1 tsp olive oil Optional - Roasted Apples 2 Granny Smith apples, core removed, cut into large 2” chunks ½ medium yellow onion, cut into 2” chunks ½ tbsp dried thyme 1 tbsp olive oil Preparation Heat the oven in the Convection Roast or Convection Bake mode 320 degrees. Combine the seasonings and oil and rub into the pork loin and place the roast on a rack in a shallow pan. If using the oven Meat Probe, insert the sensor into the meat then slide the pan onto the center rack of the oven. If roasting the apples, they can placed around the pork or cooked in a separate pan. To program the Meat Probe, touch the probe symbol or icon and program to 140 degrees and set the oven timer for 25 minutes. When the timer has elapsed, increase the oven temperature to 375 degrees and slide the vegetables onto the lower rack under the meat. Remove the pork loin when the internal temperature reaches 140 degrees and set it aside to rest for 10 - 12 minutes before slicing. PRINT OUR RECIPE Pork Loin Roast and Seasonal Vegetables .pdf Download PDF • 190KB WANT TO LEARN MORE? Click Here TRY THESE GREAT STEAM RECIPES Steamed Salmon Salad Niçoise RECIPE Sous-Vide Gulf Shrimp with Garlic and Smoked Paprika RECIPE Steamed Whole Fish with Ginger, Soy Sauce and Sesame Oil RECIPE Mexican Street Corn Salad RECIPE Slow Roasted Salmon RECIPE Baked Risotto with Lemon and Basil RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Slow Roasted Juicy Tomatoes: Maximizing Flavor with Convection Mode There are many ways to enjoy tomatoes when they are at their peak, and one of the most delicious ways is to slow roast them. The slow... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Freshly baked pizza is a taste sensation that's hard to beat and baking pizza successfully at home in a convection oven can have outstanding results, here are some tips to guide you to success. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 How to Bake Pizza in a Convection Oven Convection Bake or Convection Roast Mode A perfectly baked pizza with a golden crust and bubbling cheese, fresh from the convection oven, ready to be savored. Freshly baked pizza is a taste sensation that's hard to beat and baking pizza successfully at home in a convection oven can have outstanding results, here are some tips to guide you to success. For best results, pizza is best baked on the lowest oven rack closest to the bottom heating element so before heating the oven arrange the oven racks and place a baking stone or baking steel on the rack. If your oven has extension racks definitely use that rack so you don’t have to reach into the oven to add and remove the pizza. Heat the oven to the highest temperature setting in the Convection Roast or Convection Bake mode allowing at least 20 minutes for optimum heating. In these modes both the top and bottom heating elements are engaged and the heated air is circulated around the oven by the convection fan creating a powerful heat source to perfectly cook the pizza. Some European brands have a Turbo mode that is designed specifically for baking pizza but using a baking stone or steel is still recommended for achieving a great crust. The strong lively heat in a gas oven is also great for baking pizza and if your gas oven has the option to add convection definitely choose that option. If your oven has a mode for Baking Stone operation then that mode is designed to be used with an accessory that can be purchased from the manufacturer so don’t choose that mode unless you have the accessory. INGREDIENTS 1 package fresh pizza dough or 1 ball of made from scratch pizza dough Shredded mozzarella cheese Pizza Sauce Toppings of your choice PREPARATION If you use store bought fresh pizza dough, remove the pizza dough from the wrapping at least two hours before you are ready to bake the pizza. Place the dough on a lightly floured surface and cover with a flour sack towel and let it come to room temperature. Heat the oven as directed above with a pizza stone or steel placed on the lowest oven rack for at least 20 minutes. Before punching down the pizza dough and stretching it out, lightly dust a pizza peel with some cornmeal or 00 flour so the dough doesn’t stick to the peel. Place the stretched out dough on the prepared peel and add your preferred toppings taking care not to overload the dough. Slide the pizza onto the heated stone or steel and set the timer for 6 minutes. Check the underneath of the crust for doneness before removing the pizza from the oven and allow it to settle for a few minutes before slicing. PRINT OUR RECIPE How To Bake Pizza in a Convection Oven .pdf Download PDF • 98KB WANT TO LEARN MORE? Click Here BAKE AWAY WITH YOUR STEAM OVEN! Bake Classic Petite Baguettes Like a Pro RECIPE Blanching and Canning in the Steam Oven RECIPE Baked Manicotti with Spinach, Ricotta, Tomato Beef Sauce RECIPE Key Lime Cheesecake RECIPE Baked Alaskan Wild Cod with Broccoli, Peppers and Olives RECIPE French Toast with Caramelized Bananas RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Slow Roasted Juicy Tomatoes: Maximizing Flavor with Convection Mode There are many ways to enjoy tomatoes when they are at their peak, and one of the most delicious ways is to slow roast them. The slow... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Chicken baked in Convection with rosemary, tomatoes, peppers, and mushrooms with a Balsamic glaze together with a dish of oven polenta or risotto is a delicious Convection meal. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Baked Rosemary Chicken with Balsamic Glaze Convection Bake or Convection Roast Mode Succulent balsamic chicken served with a medley of vibrant vegetables on a rustic platter. Chicken baked in Convection with rosemary, tomatoes, peppers, and mushrooms with a Balsamic glaze together with a dish of oven polenta or risotto is a delicious Convection meal. A recipe that requires little effort but delivers a lot of flavor is always good to have in your repertoire and if other dishes to pair with the recipe can be cooked in the oven at the same time what could be better? For the best flavor, using bone-in chicken pieces is recommended. INGREDIENTS 12 oz grape or cherry tomatoes, cut in half 3 cloves garlic, smashed and coarsely chopped 8 bone-in assorted chicken pieces (breasts should be cut in half) 1 yellow bell pepper, cut into 1” pieces 1lb mushrooms, cut into ½” thick slices 1 + 2 tbsp olive oil (divided use) 2 tbsp Balsamic vinegar 1 tbsp fresh rosemary, chopped ½ + 1tsp salt (divided use) Cracked pepper to taste 2 tbsp honey PREPARATION Heat the oven in the Convection Bake or Convection Roast mode at 375℉ (190℃). Heat a large skillet over moderate heat and sauté the tomatoes and garlic in 1 tbsp of olive oil until just softened. Combine the tomatoes, peppers, and mushrooms in a 9 x 13” oven casserole and drizzle with the remaining olive oil and Balsamic vinegar. Add the rosemary, ½ tsp of salt, and some freshly ground pepper. Arrange the chicken pieces over the vegetables skin side down to coat with the oil mixture then turn them over. Season the chicken with the remaining salt and some more ground pepper then spread the honey over the chicken. Bake for 35 - 40 minutes until the chicken is tender and the skin has browned. Serves 4 - 6 PRINT OUR RECIPE Baked Rosemary Chicken with Balsamic Glaze .pdf Download PDF • 145KB WANT TO LEARN MORE? Click Here MORE DELICIOUS RECIPES FROM OUR STEAM OVEN! Risotto with Asparagus, Leeks and Proscuitto RECIPE Braised Chicken with Lemon and Cilantro RECIPE Roasted Vegetable Sheet Pan Meal with Mushroom Ravioli RECIPE Steam Oven Roast Chicken and Vegetables RECIPE Provencal Golden Potato and Tomato Casserole RECIPE Baked Chicken and Rice (Arroz con pollo) RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Slow Roasted Juicy Tomatoes: Maximizing Flavor with Convection Mode There are many ways to enjoy tomatoes when they are at their peak, and one of the most delicious ways is to slow roast them. The slow... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

This simple recipe for chocolate cake filled with a layer of fig preserves and a light whipped cream frosting is easy to make and even easier to devour. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Easy Chocolate Cake with Fig Preserves and Whipped Cream Convection Bake Mode Chocolate Chip Cake with Fig Preserves, a delicious homemade chocolate chip cake topped with creamy frosting and enhanced with fig preserves, perfect for a sweet treat. This simple recipe for chocolate cake filled with a layer of fig preserves and a light whipped cream frosting is easy to make and even easier to devour. Once the ingredients are assembled, the cake comes together quickly and bakes in approximately 30 minutes. During that time, the filling and whipped cream frosting can be prepared. Once the cake has cooled, the finishing touches can be completed in 10 to 15 minutes. It’s important to ensure that the cream is whipped to stiff peaks so that it doesn’t break down, especially if there are extra servings to be refrigerated. The cake is baked in the Convection Bake mode at the recipe temperature noted, as I have already reduced the temperature in the original recipe by 25 degrees. When baking in multiple pans in a large oven, two pans will easily fit on one rack, slightly offset from each other. In a smaller oven, the pans should be staggered on two racks to ensure even heat distribution. The original recipe recommended a baking time of 45 minutes. I reduced the time to 35 minutes, but in my 24-inch oven, this was still too long; 30 minutes would have yielded the perfect result. Please check the cake at 30 minutes to determine the exact baking time in your oven. INGREDIENTS For the cake 1 ⅓ cups all-purpose flour 1 ½ cups dark brown sugar ½ cup unsweetened cocoa powder ½ tsp baking powder ½ tsp baking soda ½ tsp kosher salt 2 large eggs, at room temperature ⅔ cup vegetable oil 1 cup whole milk For the fig preserves 1 cup fig preserves 2 tbsp brandy For the whipped cream 2 cups heavy whipping cream 2 tbsp powdered sugar 1 tsp vanilla PREPARATION Heat the oven in the Convection Bake mode to 325°F (165°C). Lightly grease the bottom and sides of two 8-inch cake pans. Sift a little cocoa powder into each pan and shake to distribute evenly, then tap out any excess. Sift the dry ingredients into a large bowl and whisk to combine. Whisk together the wet ingredients until well combined, then slowly mix them into the dry ingredients until a smooth, lump-free batter forms. Portion the batter evenly into the two pans, place the pans in the oven, and set the oven timer for 30 minutes. Test the cakes after 30 minutes and remove them if the tester comes out clean. Cool the cakes in the pans for 10 minutes before turning them onto a cooling rack. Allow the cakes to cool completely before continuing. LEARN ABOUT THE CONVECTION BAKE MODE Place the fig preserves in a small saucepan with the brandy and simmer for about 6 minutes to soften the fruit. Meanwhile, whip the cream on medium-high speed for 3 to 4 minutes, then add the powdered sugar and vanilla. Continue whipping until the cream is very stiff. To assemble the cake, place one cake on a plate or cake stand and shave a thin slice off the top to make it flat. Spread the fig preserves over the cake and top with a thin layer of whipped cream. Place the other cake on top and again shave a thin slice off the top so it is flat. Spread the whipped cream evenly over the cake with an offset spatula and decorate with mini chocolate chips. Serves 12. Note: The cake holds up very well in the refrigerator in a covered container for 3 to 4 days. PRINT OUR RECIPE Easy Chocolate Cake with Fig Preserves and Whipped Cream .pdf Download PDF • 232KB WANT TO LEARN MORE? Click Here LOOKING FOR SOMETHING ELSE? How to Cook Rack of Lamb in a Steam Oven RECIPE Steamed Black Bean Sauce Pork Spareribs RECIPE Chocolate Flan RECIPE Key Lime Cheesecake RECIPE Vanilla Creme Brulee RECIPE How to Cook Prime Rib in the Steam Oven RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Slow Roasted Juicy Tomatoes: Maximizing Flavor with Convection Mode There are many ways to enjoy tomatoes when they are at their peak, and one of the most delicious ways is to slow roast them. The slow... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Cabbage is enjoying a moment these days, so I thought it would be a good opportunity to introduce you to a humble but very delicious recipe that is popular in Slavic countries.  YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Humble but Very Delicious Savory Cabbage Pie Convection Bake Mode Golden and flaky delight: savor every bite of this comforting homemade pie. Cabbage is enjoying a moment these days, so I thought it would be a good opportunity to introduce you to a humble but very delicious recipe that is popular in Slavic countries. You may be familiar with piroshki, those delectable savory pastries that are either baked or fried. However, making a large pie or Pirog is much less time-consuming and also makes a wonderful buffet dish. An Orthodox Easter celebration typically includes a selection of savory baked Pirogs, and while all are delicious, the combination of pastry and cabbage is outstanding. Pirog can be made with yeast dough, but a sour cream pastry that comes together quickly in a food processor is easier to make and pairs well with the cabbage. The preparation is straightforward: First, make the pastry, wrap it in film, and refrigerate for at least an hour or overnight. Finely slice the cabbage and onion and sauté until softened. Set aside to cool, then fold in a couple of finely chopped hard-boiled eggs, dried dill, salt, and pepper. It is important to keep the pastry very cold and to let the filling cool before adding it to the pastry. Once the pie is assembled, it is baked for approximately 40 minutes in the Convection Bake mode. INGREDIENTS For the pastry 2 cups (300 gm) all-purpose flour 8 oz (200 gm) chilled, unsalted butter, cubed ¼ cup (125 ml) sour cream ½ tsp salt 1 9x13x2" (33x23x5 cm) oven-safe baking pan For the filling 1 medium yellow onion, thinly sliced 1 small head of green cabbage, core removed, thinly sliced 2 tbsp butter 1 tbsp olive oil 2 large eggs, hard-boiled, peeled and finely chopped 1 tbsp dried dill, if that sounds like too much for you, add a little less to taste Salt and freshly ground pepper to taste 1 egg well blended with a little water to brush the pastry Recipe ingredients. PREPARATION To make the pastry: Place the flour, butter, and salt in the food processor bowl and pulse until the mixture resembles coarse breadcrumbs. Add the sour cream and pulse just until the mixture begins to come together. Turn the dough out onto a pastry mat lightly dusted with flour and shape it into a round, flat disc. Wrap in plastic wrap and refrigerate for at least an hour or overnight. When ready to bake the pie, place the pastry on the pastry mat lightly dusted with flour and flatten it slightly with the heel of your palm. Divide the pastry into two pieces, approximately ⅔ for the base and ⅓ for the top. Roll out the larger piece and line the base of the pan, trimming any overhang. If the filling is ready, you can continue; otherwise, refrigerate the pastry-lined pan and the topper until you are ready to continue. To make the filling: Heat a large sauté pan over moderate heat. Add the butter and oil, and when the butter is foaming, stir in the onions and cook until softened. Add the cabbage in handfuls and cook until softened and there is more space in the pan to add the remainder of the cabbage. Add a few tablespoons of water to the pan, cover, and cook over medium heat for about 10 - 12 minutes, taking care not to let the vegetables brown. When the cabbage has softened, set it aside to cool and add salt and freshly ground pepper to your taste. After the cabbage has cooled for at least 15 minutes, stir in the dried dill and chopped hard-boiled egg. If you add the dill when the cabbage is too hot, the dill will lose its flavor. The filling is best added to the pastry when it's at room temperature. If you make the filling a day in advance, either let it come to room temperature or reheat it in the Steam oven for about 6 minutes to lose the chill. To bake the Pirog: Arrange the oven racks so that you can place the pie on rack position 2, counting up from the bottom of the oven. Heat the oven in the Convection Bake mode to 375℉/190℃. Add the cabbage mixture to the pastry-lined baking pan, brushing the lip of the pastry with the beaten egg. Place the topper over the cabbage, pressing down lightly along the edges to seal. Using the tines of a fork, create a decorative pattern around the edge and cut a few steam vents in the center. Brush the top of the pastry with the beaten egg and bake the Pirog for approximately 40 minutes until golden. Allow to cool for at least 15 minutes before slicing. Makes 12 servings PRINT OUR RECIPE Humble but Very Delicious Savory Cabbage Pie .pdf Download PDF • 68KB WANT TO LEARN MORE? Click Here MORE GREAT RECIPES FROM OUR STEAM PAGE! Succulent Steam Oven Turkey Breast RECIPE How to Cook Prime Rib in the Steam Oven RECIPE How to Cook Rack of Lamb in a Steam Oven RECIPE How to Roast a Whole Duck in the Steam Oven RECIPE Steamed Black Bean Sauce Pork Spareribs RECIPE Roast Beef Top Loin Steam Roasted RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Slow Roasted Juicy Tomatoes: Maximizing Flavor with Convection Mode There are many ways to enjoy tomatoes when they are at their peak, and one of the most delicious ways is to slow roast them. The slow... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

It can get any easier than preparing crispy braised duck legs and oven polenta. Goodbye to cooking polenta on stove! YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Crispy Braised Duck Legs with Polenta Casserole Convection Bake or Convection Roast Mode A beautifully roasted chicken leg served alongside creamy polenta topped with sautéed mushrooms and greens. Crispy skinned braised duck legs pair really well with creamy polenta, and if both dishes can be cooked at the same time in the oven, well, why not. What a great way to make good use of a Convection oven. Actually, I was skeptical about cooking polenta in the oven but decided it was worth a try since it can be tricky cooking it on the cooktop. Fortunately, it was a success! You will need an oven safe skillet that you can use to sear the duck legs in before placing it in the oven as well as an oven safe pan or casserole dish for the polenta. The mushrooms can also be roasted in the oven or on the cooktop. Because the duck legs are not covered during the cooking the skin continues to brown and crisp while the meat simmers in the liquid until meltingly tender. Another easy and delicious Convection Meal. INGREDIENTS 4 - whole duck legs 1 - teaspoon kosher salt ½ - teaspoon herbs de Provence 1 - tablespoon vegetable oil 4 - cloves garlic, smashed ½ - cup red wine ½ - cup chicken stock Oven Polenta 1 - cup polenta 4 - 6 - cups of water or milk and water combined 2 - tablespoons butter Salt PREPARATION Preheat the oven in the Convection Bake or Convection Roast Mode 325 degrees. Arrange the oven racks so the duck can be in the upper part of the oven and polenta in the lower part. Pat the duck legs dry with paper towels and season with the salt and herbs de Provence. Heat a 10 - 12” oven-proof skillet over moderate heat, add a little vegetable oil and place the duck legs in the skillet top side down. Leave the legs undisturbed to render their fat and begin to crisp, maybe 5 - 6 minutes, turn and repeat on the other side. Remove the pan from the heat and carefully remove the duck legs and pour off most of the fat leaving a light coating in the pan. Return the pan to moderate heat and soften the garlic for a minute or so, then add the red wine and stock and cook for a few minutes. Return the duck legs to the pan and place uncovered in the oven. Plan to cook the duck legs for at least 1 ½ hours or maybe longer if they are very meaty, the polenta will cook in about 50 minutes, so it can be added to the oven later. Oven Polenta Note - I started with 4 cups of water but added another cup at about the 40 minute mark because I wanted a creamier softer polenta. Less water will yield a stiffer polenta. Combine the polenta and 4 cups of water with the butter and salt to taste in an oven-proof casserole. Place in the oven under the duck and cook uncovered for approximately 50 minutes until smooth, adding more water as needed. Serve with garlicky roasted mushrooms and a crisp winter salad. Serves 4 Braised Duck Legs with Oven Polenta & Roasted Mushrooms .pdf Download PDF • 114KB WANT TO LEARN MORE? Click Here MORE POULTRY RECIPES FROM OUR STEAM PAGE Steamed Baked Cabbage Rolls with Beef and Pork RECIPE Baked Chicken and Rice (Arroz con pollo) RECIPE Braised Chicken with Lemon and Cilantro RECIPE How to Roast a Whole Duck in the Steam Oven RECIPE Steam Oven Roast Chicken and Vegetables RECIPE Chicken Enchilada Casserole Steam Baked RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Slow Roasted Juicy Tomatoes: Maximizing Flavor with Convection Mode There are many ways to enjoy tomatoes when they are at their peak, and one of the most delicious ways is to slow roast them. The slow... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Choux pastry is typically formed into eclairs or rounds, filled with custard or whipped cream, and topped with a chocolate or caramel glaze. During summer, eclairs are also delicious filled with strawberries or, as in this recipe, caramelized peaches and whipped cream. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Eclairs with Caramelized Peaches and Cream Convection or Convection Bake Mode Savor the flavors of perfectly grilled tuna steaks topped with vibrant pesto, paired with a hearty side of roasted tomatoes and couscous. Choux pastry is typically formed into eclairs or rounds, filled with custard or whipped cream, and topped with a chocolate or caramel glaze. During summer, eclairs are also delicious filled with strawberries or, as in this recipe, caramelized peaches and whipped cream. The eclairs can be made ahead and filled when ready to serve. The only downside of this recipe is that once filled, you really need to eat all the eclairs. Of course, you can always keep a couple unfilled and fill them as needed. When making eclairs, you will need a piping bag with a wide nozzle. Alternatively, if you are adept at using a Ziplock bag with a hole snipped in the corner for piping, you can use that instead. The other option would be to create 3-4” rounds with a couple of large spoons. Choux pastry is very forgiving and easy to work with. INGREDIENTS For the choux pastry 1 tbsp unsalted butter ¼ tsp salt 2 tsp granulated sugar 1 cup water 1 cup unbleached all-purpose flour 4 large room-temperature eggs For the peaches 2 large firm peaches, cut into ¼” segments 2 tbsp unsalted butter ¼ cup brown sugar ¼ tsp cinnamon For the whipped cream 1 cup heavy cream 2 tbsp powdered sugar ½ tsp vanilla 1 tbsp bourbon (optional) PREPARATION Heat the oven to 375°F/190 °C in the Convection or Convection Bake mode. Prepare the choux pastry. Bring the water, butter, sugar, and salt to a boil in a small, heavy saucepan over medium-high heat, stirring until the butter has melted. Reduce the heat to medium, add the flour all at once, and cook, beating with a wooden spoon until the mixture pulls away from the side of the pan and forms a ball. Remove the pan from the cooktop and set it aside to cool for 5 minutes. Then, add the eggs one at a time, beating well after each addition. Line a flat or shallow, rimmed baking sheet with parchment paper, and fill the pastry bag with the prepared pastry. Pipe 8 - 5” strips each about an inch wide, onto the baking sheet. Place the eclairs in the oven and set the timer for 15 minutes. When the timer has elapsed, reduce the oven temperature to 350°F (180°C) and bake for an additional 15 minutes, or until the eclairs are puffed and golden brown. Remove the dish from the oven and transfer it to a cooling rack. Allow the eclairs to cool for at least 30 minutes before filling or storing in an airtight container. To prepare the peaches, combine the peaches with brown sugar, cinnamon, and a pinch of sea salt. Melt the butter in a cast-iron pan, and when it starts to foam, add the peach mixture. Cook for 5 minutes, then turn the peaches and continue cooking until they are caramelized on both sides. Whip the cream for a few minutes, and once it begins to stiffen, fold in the powdered sugar, vanilla, and bourbon. Whip until stiff. To assemble the eclairs, split the cooled eclairs lengthwise. Smear a little cream over the bottom piece, add the peaches, top with more cream, and add the top piece of the eclair. Dust with powdered sugar before serving. Makes 8 Eclairs with Caramelized Peaches and Cream .pdf Download PDF • 252KB WANT TO LEARN MORE? Click Here TRY ONE OF OUR STEAM RECIPES! Puff Pastry Turnovers with Spinach, Ricotta and Feta Cheese RECIPE Key Lime Cheesecake RECIPE Chocolate Flan RECIPE How to Roast a Whole Duck in the Steam Oven RECIPE Vanilla Creme Brulee RECIPE French Toast with Caramelized Bananas RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Slow Roasted Juicy Tomatoes: Maximizing Flavor with Convection Mode There are many ways to enjoy tomatoes when they are at their peak, and one of the most delicious ways is to slow roast them. The slow... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Beef Wellington makes a wonderful centerpiece for a special occasion meal, and convection cooks it perfectly. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Beef Wellington Convection Bake Beef Wellington cooked in a convection oven Beef Wellington makes a wonderful centerpiece for a special occasion meal, and convection cooks it perfectly. The preparation is fairly simple; however, several rounds of chilling are required between each step, so you will need to set aside a fair bit of time for it. The chilling is important because the puff pastry that encases the beef needs to be baked at a high temperature, so the colder the meat, the less chance there is for it to overcook during baking. Beef Wellington It is also crucial not to let the puff pastry get too soft as it thaws, so follow the package directions for the recommended steps for thawing. If the pastry gets too soft, it’s best to refrigerate it for a while before proceeding. Wrapping the meat and duxelles mixture in several sheets of phyllo dough before wrapping it in the puff pastry is recommended by many chefs to avoid too much moisture permeating into the puff pastry. However, separating just a few sheets of phyllo dough without it all getting very soft is not easy so I have also provided instructions for wrapping the beef directly in the puff pastry. If you decide to skip rolling the meat in phyllo dough make sure your duxelles mixture is very dry and cold. Beef Wellington is a recipe where planning and organizing your workspace is key to success. INGREDIENTS Recipe ingredients For the beef filet 1 center-cut beef tenderloin trimmed (2.5 - 3lbs) 2 tsp kosher salt Freshly ground pepper 1 tbsp olive oil 1 tbsp unsalted butter 1 tbsp Dijon mustard Kitchen twine cut into 7 7-8” lengths For the mushroom duxelles 1 ½ lbs cremini mushrooms, wiped clean, trimmed and coarsely chopped 2 large shallots, peeled, coarsely chopped 3 tbsp unsalted butter 3 cloves garlic, minced 3 tbsp Italian parsley leaves, finely chopped 2 tbsp dry sherry or brandy Freshly ground pepper For the pastry 1 14 oz package frozen puff pastry; follow package directions for bringing to room temperature. 6 slices prosciutto 2 sheets frozen phyllo dough, defrosted (optional) Egg wash 1 egg mixed with 1 tbsp water, beaten until well combined PREPARATION Cut a 7” length of twine and tie the tenderloin in the center. Then, continue to tie the beef tightly at 2” intervals on either side. Season the beef with kosher salt and freshly ground pepper and set aside to come to room temperature. Heat a large skillet over moderate heat. Add the oil and butter and increase the heat to medium-high. Add the beef and sear until it is well-browned on all sides, then set it aside on a rimmed baking sheet to cool for 15 - 20 minutes. Remove the twine and brush the tenderloin with the mustard. Place the beef in the refrigerator and chill for at least an hour or up to 4 hours. First, to prepare the duxelles, pulse the mushrooms and shallots in a food processor until very finely chopped. For even results, this is best done in two batches. Heat a large skillet over moderate heat. Add the butter, and when it melts, add the chopped mushroom-shallot mixture. Cook the mixture over moderate heat for about 25 minutes until the mushrooms are dry. Then stir in the garlic and parsley and cook over a gentle heat for 2 minutes. Add the sherry and stir continuously to scrape up any browned bits until the mixture is dry. Add the freshly ground pepper to your taste, spread the duxelles onto a rimmed baking sheet, and chill for 30 - 60 minutes. Method using phyllo dough: Spread a damp flour sack towel on the work surface. Then, cut 3 pieces of plastic wrap about 7” in length and place them on the towel, overlapping them to make a square about 20”. Place the two phyllo sheets overlapping by a few inches in the center of the plastic wrap to form a rectangle with the long edge facing you. Lay the prosciutto in two rows over the phyllo dough leaving a ½” border around the edges. Gently spread the chilled duxelles over the prosciutto to form an even layer. Place the beef lengthwise over the bottom third of the duxelles and roll up the beef using the plastic wrap as a guide, making sure it stays on the outside of the pastry. Twist the ends to form a tight log, transfer the pastry-wrapped beef to a rimmed baking sheet, and refrigerate for at least an hour. Heat the oven in the Convection Bake mode to 400 F/ 205 C and line a rimmed baking sheet with parchment paper. Gently roll out the puff pastry on a lightly flour-dusted rolling mat to form a 15” 12” rectangle, and lightly brush the top third of the pastry with the prepared egg wash. Gently unwrap the chilled beef and discard the plastic wrap. Lay the phyllo beef lengthwise on the bottom edge of the pastry and roll it up. Place the beef seam side down on the prepared baking pan, gently brush off any excess flour, and brush the pastry all over with the egg wash. The pastry can be lightly scored to create a decorative pattern, or you can roll out the trimmings to create a raised pattern. Cut 3 small holes in the top of the pastry to allow steam to escape and provide a place to insert the oven meat probe. Place the beef in the oven and program the meat probe to reach an internal temperature of 125 F/ 52 C for medium rare. When the internal temperature has been reached, and the crust is golden, remove the beef and let it stand for 15 minutes before slicing. Method without using phyllo dough Carefully roll out the puff pastry on a lightly flour-dusted rolling mat to form a 15” 12” rectangle, and lightly brush the top third of the pastry with the prepared egg wash. Lay the prosciutto slices over the lower part of the dough in an overlapping pattern and gently spread the duxelles mixture evenly over the prosciutto. Place the chilled lengthwise on the bottom edge of the pastry and roll it up. Place the beef seam side down on the prepared baking pan, gently brush off any excess flour, and brush the pastry all over with the egg wash. The pastry can be lightly scored to create a decorative pattern or roll out the trimmings to make a raised pattern. Cut 3 small holes in the top of the pastry to allow steam to escape and provide a place to insert the oven meat probe. Place the beef in the oven and program the meat probe to reach an internal temperature of 125 F/ 52 C for medium rare. When the internal temperature has been reached, and the crust is golden, remove the beef and let it stand for 15 minutes before slicing. Serves 6 Note: Beef Wellington can also be baked in the steam oven using the combination Convection/Steam Mode (low humidity if your oven has variable steam settings). Keep in mind that the cooking time will be faster if baked in a smaller cavity oven, so if your steam oven doesn’t have a meat probe, check the internal temperature after 25 minutes of baking time. PRINT OUR RECIPE Beef Wellington .pdf Download PDF • 104KB WANT TO LEARN MORE? Click Here LOOKING FOR SOMETHING ELSE? 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