Summer ConvectionMeals        Convection Broiling and Grilling        Appetizers        Dishwasher 101        Convection Steam Oven Meals        Cuisine La Cornue        Cucina Bertazzoni        Cooking with the CornuFé Summer Convection Meals Print Recipes   Menu 3: Beef Tenderloin Roast Summer Vegetable Gratin Rustic Plum Tart Meal Preparation Tips Beef tenderloin is a simple but elegant cut of beef that is easy and fast to cook. Serving a more complex side dish such as a summer vegetable gratin with a crusty topping covering an assortment of summer vegetables and fresh herbs compliments this simplicity perfectly. It takes approximately 40 minutes to cook the gratin and a little less time to cook the beef so try to prepare the gratin in advance and remember the beef needs to rest for 10 minutes before carving. Ideally the rustic tart should be cooked either before or after the other items. The Convection Bake mode with the more intense heat from the lower element is ideal for cooking this type of dessert. (Click to enlarge) Beef Tenderloin Roast 1 – 3 lb. beef tenderloin 3 – cloves garlic, finely minced 1 – tablespoon fresh rosemary leaves, finely minced 1 – tablespoon olive oil Season the beef with a good dose of kosher salt and pepper, combine the remaining ingredients and rub them into the meat to form a crust. This can be done up to 24 hours in advance and will greatly enhance the flavors. Preheat the oven to Convection Roast at 375 degrees; place the meat on a rack in a shallow pan and roast for 35 minutes. Check the internal temperature; 125 for medium rare, 135 for medium, remember the temperature will rise another 10 degrees while the meat is resting. Summer Vegetable Gratin 1 – large eggplant, peeled and cut crosswise into ½” thick slices 4 – large zucchini, cut into ½” thick slices 1 lb. – ripe tomatoes, cored and cut into ½” thick slices ½ - cup olive oil 3 – cups fine breadcrumbs 1 – cup grated Parmesan cheese 3 – cloves garlic, finely minced ½ - cup Italian parsley leaves, finely chopped Brush a little of the olive oil into 12” x 10” shallow baking dish. Layer in the vegetables in alternating rows, seasoning each row with a little kosher salt and pepper. Combine the remaining olive oil with the breadcrumbs, cheese, garlic and parsley and spread over the vegetables. Bake for 35-40 minutes, Convection or Convection Roast at 350 degrees. Rustic Plum Tart Crust 1 ¼ - cups all purpose unbleached flour ¾ – teaspoon kosher salt 1 ¼ sticks – chilled unsalted butter, cut into small pieces 5 – tablespoons ice water Blend the flour & salt with a fork in a large bowl, scatter the butter on top and cut into the flour with a pastry cutter until the flour is the size of small peas. Sprinkle on the water and toss with the fork. Press the flour mixture together to form a dough and pat into a 6”disk. Wrap in plastic and refrigerate for at least 30 minutes. Filling 4 – oz. Mascarpone cheese 2 – tablespoons Marzipan 6 – ripe plums, each cut into eight segments ¼ - cup sugar Roll the pastry out to 12” round 1/8” thick and place on a baking sheet lined with parchment paper. Gently spread the mascarpone and marzipan mixture over the pastry leaving a 2” border. Arrange the fruit over the mascarpone and fold in the edges of the pastry, sprinkle a little sugar over the fruit. Bake in the lower part of the oven on Convection Bake at 375 degrees for 40 minutes or until pastry is cooked through. Cool before slicing. Previous   Next