However, if you're just cooking one steak, it can be easier to cook your steak in a smaller-sized toaster oven. 1 teaspoon each: olive oil, minced garlic. Place the baking pan into the heated oven. Remove meat to cutting board and cut into 1/4-inch slices or thinner. The microwave is ideal for moist, covered cooking-which is just what you are doing when you poach beef. Because the cut of beef used in either case is fairly tough, the dish is economical as it doesn’t matter if you choose to use USDA Select or Angus beef. You can also cut into the edge of the steak to reduce curling, but it’s not necessary. While London broil was traditionally made from flank steak, it's now more commonly made from top round steak. Temperature should be 135 degrees for rare and 145 degrees for medium on the instant read thermometer. You can also add wine to the marinade, along with minced garlic and onions and dried spices. In addition to a Bachelor of Arts degree, she holds a diploma in classic culinary arts from the French Culinary Institute. Cook on high to get started, then medium to develop flavor. She has an active interest in wine, fine dining and sustainable agriculture. 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. Pick up some nice, thick filet mignon. How Is the Energy Transferred From the Hair Dryer. Cover tightly with plastic wrap. Be confident that the microwave will help you with this dish. It's possible to broil steak in the oven. We spent considerable time experimenting with several techniques and recipes for made-from-scratch beef broth in the microwave. 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. Nelson studied design at Hornsey Art School. Discard green tops. As a dish, London broil is so named because of the cooking technique involved. Cut no thicker than 1/4 inch per slice. He was editor and publisher of the music industry trade publication "Producer Report" and has written for a number of technology blogs. For a 2 1/2 pound steak, this produces medium-rare meat that's still juicy and pink in the center. You will have about 1 1/4 cups broth. To serve, layer slices on individual large plates that have a lip to help contain juices. To assure a tender texture, take care to cook the meat using medium (50 percent power). As a dish, London broil is so named because of the cooking technique involved. To keep the meat tender, slice cooked London broil very thinly, across the grain. 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. Ladle 1/4 cup broth over each serving. Then place the meat on the broiler pan grid while the grid is cold. 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. Making the flavored beef broth takes the most time in this recipe, so you may want to do that part a day ahead. Jul 5, 2017 - 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. Serve vegetables later or on a side plate. The cooking method known as the London broil -- which is what gives the steak its name, as it's commonly prepared in this manner -- involves marinating the beef to tenderize it, and then broiling or grilling before thinly slicing. Convection ovens use fans to evenly circulate hot air, so food cooks faster than in standard ovens. As the meat is lean, marinating also adds extra fat and flavor, preventing the meat from drying out during cooking. A good marinade combination includes using equal parts balsamic vinegar and red wine, along with small amounts of olive oil, salt, minced shallot and garlic and black pepper. The moving air of your convection oven has little role to play and can actually be counterproductive. Using two 8-ounce cuts of meat allows the microwave to reach more surface area and helps the meat cook evenly. 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. If your oven has a convection broil function, the broil elements will cycle on and off while the fan distributes the air. Cover. The beautiful part about a filet mignon is that it is the tenderest cut from the tenderest part of a cow: the tenderloin. 2. To assure a tender texture, take care to cook the meat using medium (50 percent power). the kitchn: Cheap Eats -- What's the Deal with London Broil? Beef bones don`t brown well in the microwave. To determine exact doneness, use an instant-read thermometer inserted into the thickest portion after the meat is removed from the microwave. Microwave on high until boiling, 1 to 3 minutes. -, At least 106 people shot, 14 fatally, in Chicago weekend violence, Watch live: Gov. A Web Experience brought to you by LEAFtv, Difference Between a Flank Steak & a Beef Brisket. Cooking times vary depending on oven size, rack position and size of the steak. Garnish each with a green onion fan. 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. You get more flavor if you use hamburger meat rather than bones, but the broth then tastes like hamburger broth, not beef. 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. 2. Patrick Nelson has been a professional writer since 1992. 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. Our conclusion-forget it. Put flavored beef broth in 2-cup measure. Add hot broth over meat. Submerge onions in icy water at least 30 minutes to allow them to fan out. 1. An instant-read thermometer is a tremendous help to determine when to stop cooking the beef. 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. Strain. 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. Preheat the convection oven to 375 degrees Fahrenheit, and place the steak on a broil pan. Microwave on high (100 percent power) to soften vegetables, 2 to 4 minutes. Rachel has worked professionally as a chef and writer on food since 2010. Finely chop vegetables to help develop flavor. For rare meat, shave off 1 minute of cooking time per side. Microwave on high until boiling, 5 to 6 minutes. Beef tenderloin is a cut of meat from the tender loin of a cow. Let stand, covered, 10 minutes. Enter a temperature other than 500 degrees and press “Start.”. Convection ovens purport to cut cooking times by 30 percent; keep this time reduction in mind when applying a recipe's given cook time. 3. "Electric Ranges Use & Care Guide"; Whirlpool; 2004, A Web Experience brought to you by LEAFtv, How to Cook Beef Steak in a Convection Microwave. Because it comes from a hard-working muscle, the meat needs to be tenderized with marinades prior to cooking. Flip the meat over and replace it into the oven. Remove meat from the oven at the halfway point in its cooking time. You may have to adjust timings. If your oven has a convection broil function, the broil elements will cycle on and off while the fan distributes the air. A boneless cut from the back of a cow, this cut of meat has a strong, pronounced beefy flavor. This will reduce smoking. Meanwhile, put olive oil, garlic, onion, celery and carrot in a 3-quart casserole. Poached filet mignon-an elegant, trendy dish appearing in upscale restaurants-provides a striking showcase piece for microwave cooks. Still covered, microwave on medium (50 percent power) 25 to 30 minutes to develop flavor of broth. 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 specific combination of ingredients used can vary according to taste, but always include salt, acid and oil, to tenderize, flavor and coat the meat. The dish is an entree, slices of tender poached beef cooked and served in a flavorful beef broth. 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. Cover. Let the steak marinate, covered, in the fridge for a minimum of 20 minutes, or up to 24 hours. Use the second slot down from the top in the oven. Preheat the convection oven to 375 degrees Fahrenheit, and place the steak on a broil pan. Microwave on medium until instant-read thermometer inserted in thickest part of meat reads 120 degrees, 6 to 7 minutes, for rare. Allow the steak to cook. 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. 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. The movement of the air in a convection oven keeps the temperature constant so food cooks evenly. For a 2 1/2 pound steak, this produces medium-rare meat that's still juicy and pink in the center. 4. Marinate the steak in a mix of salt, pepper, olive oil and vinegar. Add red wine, peppercorns, rosemary and beef broth. To make green onion fan garnishes, trim off root end of each onion, and cut into 3-inch pieces. Trim the fat from the steak. 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. 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. The movement of the air in a convection oven keeps the temperature constant so food cooks evenly. Reduce the marinade with pan drippings until a thick sauce has formed and serve on the side with the sliced steak, along with horseradish, baked potatoes and steamed vegetables. Place filet mignon chunks at least 1-inch apart in a 1-quart, deep casserole. Since most cooks are unlikely to spend an afternoon making beef broth from scratch on top of the stove, this 30-minute microwave version using doctored canned broth is a reasonable option. J.B. Pritzker gives a coronavirus update, After Twitter outcry, 5 women detail Chris D’Elia’s alleged sexual improprieties. -. Let sit on counter 5 minutes to finish cooking. For the most visual impact, it is presented alone-no potatoes or broccoli vying for attention-with just a pretty green onion fan for a color accent. 4. The filet mignon will turn color, from raw red to light brown, just by cooking in the hot broth. Broiled Filet Mignon with Sea Salt and Pepper, Broiled and Served with Chanterelle Butter and Balsamic Reduction. 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. London broil steak is also known as butterball steak or top round steak. The filet mignon will turn color, from raw red to light brown, just by cooking in the hot broth.