Flameless Roast Beef 無火「考」牛肉

To PDFIngredientsBeef tenderloin 600g, sea salt 1tsp, black pepper 1tsp, olive oil 1tbsp

牛里脊肉 (Tenderloin) 600克、海鹽1茶匙、黑椒1茶匙、橄欖油1湯匙
Type of cooking

Cooking method: Slow Cooking

Cooking method: Frying / Deep-frying

Cooking Appliance: Steam Oven

Cooking Appliance: Combination Steam Oven

Cooking Appliance: Steam Oven with Microwave

Cooking Appliance: Induction Wok

Cooking Appliance: Induction Hob

Recipe Style: Parties

Food by region: Western

Occasion & festival: Valentine's Day

Occasion & festival: Christmas

Type of Dish: Main

Recipe by

Celebrity Chef

Type of ingredient

Meat

Meat: Beef

Preparation1) Pat dry the tenderloin on a plate, sprinkle with salt and pepper, and brush the top surface with oil. Place in non-perforated container.

2) Cook the beef in the Miele puresteam at 60℃ for 1 hour 45 minutes.

3) After cooking, take the beef out and brown it on all sides in a pan using high heat.

4) Slice and serve with steamed vegetables.

1) 把里脊肉抹乾,灑上海鹽和黑椒,抹上橄欖油,放Miele密底容器上。

2) 把里脊肉放Miele蒸爐以60℃蒸1小時45分鐘。

3) 蒸好後把肉擱起,大火燒熱平底鑊,把里脊肉放在平底鑊上,把肉的每一面都煎至啡色。

4) 切片上碟,加上蒸菜作伴菜即成。


Tips1) Allow the steak to cool for at least 10 minutes before slicing: the steak will be much juicier if you rest it first.

2) Combining Miele puresteam with other cooking methods allows you to create dishes you could never have dreamed of. This roast beef recipe combines steaming and pan-frying. Slow cooking the beef at 60℃ in the steam oven first means that the final steak will be more tender and juicy than steak cooked using traditional dry heat methods.

1) 烤肉做好後先擱置十分鐘才切片,肉質更嫩滑。

2) Miele蒸爐配合其他烹飪技巧,可做出意想不到的菜式。這道無火「考」牛肉就是結合蒸和煎兩種技巧,以蒸爐預先以60℃低溫慢煮牛肉,炮製出來的牛肉比傳統方法更鮮嫩多汁。