Beef Tenderloin

8 servings

The Slow Roast Mode is perfect for large, expensive cuts of meat that are difficult to prepare. The efforts of trying to find the internal temperatures, cooking times and oven modes needed to prepare these roasts are no longer needed, as the Slow Roast Mode takes care of all the work. Allowing you to choose the exact doneness level you desire and proving the flexibility of choosing exactly when to serve the meal, the Slow Roast Mode takes the stress out of preparing even the most complicated cuts of meat.

Before You Start

A beef tenderloin between 1.3-2.7 kg works best. If desired, though not necessary, the beef tenderloin could be seared on the grill or in a large roasting pan, for added color and flavor.

It is important to note that while the Slow Roast Mode will allow you to “delay start” the process for as long as you would like, food safety can become an issue. It is not recommended to delay start the process more than a couple of hours.

Preparation Method

For the following preparation, an example of starting the oven at 15:15 p.m. and serving the meal at 19:00 p.m. will be used.

Place the beef tenderloin on the solid steam oven pan. Season as desired. Place the solid pan into the steam oven on rack position 2. Insert the temperature probe into the center of the meat, taking care to try and cover as much of the shaft of the probe as possible. Plug the temperature probe into the steam oven. Close the door. Press the center knob and scroll to Slow Roast. Press the center knob to select. Scroll to beef tenderloin and press to select. Scroll to medium and press to select. Press the TEMP button and scroll to 61°C (this will provide a nice medium, though any desired temperature can be used). Press the center knob to select. Press the TIME button twice. Scroll the time to 19:00 p.m. and press the center knob to select. Press the center knob again to start. The oven will shut off and the screen will go blank. The steam oven will turn itself back on at 15:30 and cook the beef tenderloin to 61°C, finishing at exactly 19:00 p.m. This will include a rest period factored in, so at 7 p.m. you can remove the pan from the oven, cut and serve the tenderloin.

Products Used in this Recipe