Add red wine, peppercorns, rosemary and beef broth. Place the baking pan into the heated oven. Beef tenderloin is a cut of meat from the tender loin of a cow. Cooking London broil, either the steak or the dish, in a convection oven means the dish is ready faster and with less fuss -- there's no need to grill or broil the meat. Using two 8-ounce cuts of meat allows the microwave to reach more surface area and helps the meat cook evenly. Let the steak marinate, covered, in the fridge for a minimum of 20 minutes, or up to 24 hours. You can also add wine to the marinade, along with minced garlic and onions and dried spices.
Making the flavored beef broth takes the most time in this recipe, so you may want to do that part a day ahead. Temperature should be 135 degrees for rare and 145 degrees for medium on the instant read thermometer.
"Electric Ranges Use & Care Guide"; Whirlpool; 2004, A Web Experience brought to you by LEAFtv, How to Cook Beef Steak in a Convection Microwave. The movement of the air in a convection oven keeps the temperature constant so food cooks evenly. Convection makes relatively little difference when broiling steak in a convection oven, because the cooking is done primarily by infrared radiation from the broiler element. Still covered, microwave on medium (50 percent power) 25 to 30 minutes to develop flavor of broth. London broil steak is also known as butterball steak or top round steak. Marinate the steak in a mix of salt, pepper, olive oil and vinegar. Even if you brown them first in a conventional oven and then cook them with liquid in the microwave, the resulting broth is too thin tasting. Put flavored beef broth in 2-cup measure. Convection ovens purport to cut cooking times by 30 percent; keep this time reduction in mind when applying a recipe's given cook time. Skeptics will marvel that you had the nerve to put such an expensive chunk of meat in the microwave, and that it turned out so beautifully. Preheat the convection oven to 375 degrees Fahrenheit, and place the steak on a broil pan. He was editor and publisher of the music industry trade publication "Producer Report" and has written for a number of technology blogs. Preheat the oven for five minutes and then place the food in the center of the rack with the longest side parallel to the door and press the “Convection Broil” button or switch.
A fan in a convection oven distributes heat evenly around the food, as opposed to the cooking process in a regular oven, where the heat comes from one or two sources. 3. The beautiful part about a filet mignon is that it is the tenderest cut from the tenderest part of a cow: the tenderloin. Convection ovens use fans to evenly circulate hot air, so food cooks faster than in standard ovens. Trim the fat from the steak. Flip the meat over and replace it into the oven. For rare meat, shave off 1 minute of cooking time per side. The movement of the air in a convection oven keeps the temperature constant so food cooks evenly.
The moving air of your convection oven has little role to play and can actually be counterproductive. As the meat is lean, marinating also adds extra fat and flavor, preventing the meat from drying out during cooking. -. Garnish each with a green onion fan. 2. Then place the meat on the broiler pan grid while the grid is cold. The meat will not turn crusty brown on the outside and that is ideal; you want uniformly soft, tender slices of meat in this dish. In addition to a Bachelor of Arts degree, she holds a diploma in classic culinary arts from the French Culinary Institute. Add hot broth over meat.
Microwave on medium until instant-read thermometer inserted in thickest part of meat reads 120 degrees, 6 to 7 minutes, for rare. As a dish, London broil is so named because of the cooking technique involved. Transfer the pan to the center rack of the oven, and cook, uncovered, for 6 to 8 minutes before turning over once, and cooking for a further 6 to 8 minutes. Meanwhile, put olive oil, garlic, onion, celery and carrot in a 3-quart casserole. Submerge onions in icy water at least 30 minutes to allow them to fan out. London broil can be confusing, because it's the name given to a top round steak; it's also the name of a beef dish. Enter a temperature other than 500 degrees and press “Start.”. Cover. It's possible to broil steak in the oven. To make green onion fan garnishes, trim off root end of each onion, and cut into 3-inch pieces. The dish is an entree, slices of tender poached beef cooked and served in a flavorful beef broth.
To keep the meat juicy, let the steak rest for at least 5 minutes before slicing, and pour any juices that come out during cutting back on the cut slices. Cover. A boneless cut from the back of a cow, this cut of meat has a strong, pronounced beefy flavor. Be confident that the microwave will help you with this dish. Poached filet mignon-an elegant, trendy dish appearing in upscale restaurants-provides a striking showcase piece for microwave cooks. Cook on high to get started, then medium to develop flavor. As a dish, London broil is so named because of the cooking technique involved. Starting about 1/2-inch down from the bulb, cut each onion length into 6 thin strips, making sure to keep the bulb intact. The microwave is ideal for moist, covered cooking-which is just what you are doing when you poach beef. If your oven has a convection broil function, the broil elements will cycle on and off while the fan distributes the air. Let sit on counter 5 minutes to finish cooking. Preheat the convection oven to 375 degrees Fahrenheit, and place the steak on a broil pan. Allow the steak to cook. Pick up some nice, thick filet mignon. To determine exact doneness, use an instant-read thermometer inserted into the thickest portion after the meat is removed from the microwave. For a 2 1/2 pound steak, this produces medium-rare meat that's still juicy and pink in the center.
We spent considerable time experimenting with several techniques and recipes for made-from-scratch beef broth in the microwave.
Beef bones don`t brown well in the microwave. You get more flavor if you use hamburger meat rather than bones, but the broth then tastes like hamburger broth, not beef.
A 1-inch steak cooked to medium rare should take about 14 or 15 minutes on the first side and then seven or eight minutes on the second; medium will be 15 to 16 minutes for the first side and eight to nine minutes for the second; and well done will take 18 to 19 minutes on the first side and nine to 10 on the second. She has an active interest in wine, fine dining and sustainable agriculture. the kitchn: Cheap Eats -- What's the Deal with London Broil? If your oven has a convection broil function, the broil elements will cycle on and off while the fan distributes the air. Cooking times vary depending on oven size, rack position and size of the steak. How Is the Energy Transferred From the Hair Dryer. With this quick and easy filet mignon recipe, you can prepare tender and delicious beef tenderloin steak for dinner using only the broiler in your home oven. Cooking a beef tenderloin in a convection oven is similar to cooking in a conventional oven, except that the tenderloin will cook faster since a convection oven's fan circulates the heat evenly. Because a microwave oven cooks so fast, it takes only 30 minutes to turn a can of beef broth, fresh vegetables and a bit of wine into a well-flavored broth. However, if you're just cooking one steak, it can be easier to cook your steak in a smaller-sized toaster oven. 2. To serve, layer slices on individual large plates that have a lip to help contain juices. Remove meat to cutting board and cut into 1/4-inch slices or thinner.
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