Can You Mix Cold Formula With Room Temperature Formula Convection Oven Recipe – Roasted Beef Tenderloin With Sour Cream Sauce

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Convection Oven Recipe – Roasted Beef Tenderloin With Sour Cream Sauce

Preparation Time: 15 minutes

Total cooking time: 60 minutes

Ingredients

4 lbs ground beef (or pre-cut fillet)

5 tablespoons of flour

3 tbsp of breadcrumbs

1 teaspoon of salt

3 teaspoons of grated ginger,

3 teaspoons black pepper

5 tablespoons mustard (Dijon mustard)

The sauce

1 1/2 cups sour cream (preferably creme fraiche)

2 tbsp tomato ketchup

1/2 tsp Tabasco sauce (or other hot sauce)

3 tablespoons of green peppercorns – any kind (mixed)

2 tsp ground black pepper

1/2 tsp salt or seasonings

Directions

1. Turn the microwave oven to the convection setting and heat it to 150°C. That is, if you intend to grill the beef immediately after preparation.

2. Prepare the tenderloins by rinsing under cold water.

3. Place the flour, breadcrumbs, ground ginger, ground pepper and salt in a bowl where the meat can fit. Mix well until combined.

4. Rub the meat with mustard.

5. Then, dip and spread it in the mixture. Use your clean hands to make sure the beef is well coated.

6. At this point, you can close the container and the refrigerator for one hour. It is highly recommended that you let the dish rest at room temperature or put it in the refrigerator to achieve the best flavor before roasting. However, you can continue immediately if you want.

7. Place the tender beef in a microwave safe dish and heat it at 150°C. The time varies, depending on the weight to be grilled. The formula is 15 minutes per pound. Test the roast one to two times and if you feel the roast beef is not cooked enough after the allotted time, you can continue roasting for 15 to 20 minutes or until you have reached your desired doneness. At any rate, based on my experience the formula works.

8. Remove the roast beef from the oven and let it rest for 15 minutes before serving.

9. Cut the roast in advance to avoid pushing the bottom of the meat and let the juices run out. Serve with sour cream sauce.

Sauce:

1. Grind the extracted peppercorns with a mortar and pestle. If you don’t have one, you can use the rounded part of a spoon to crush the peppercorn.

2. Place all the remaining ingredients in a mixing bowl including the crushed peppercorn and mix well.

3. Transfer the mixture to a small bowl and cook over low heat or you can put the bowl and the mixture in the oven 1 minute before the end of the calculated time.

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