TurboChef - Time to Enjoy®

Time Saved - 40 Mins

• 2 to 3 lbs. of Beef tenderloin, center cut
• 1 tbsp. of olive oil
• 1 tsp. of kosher salt
• 1 tsp. of cracked black pepper
• 1 tsp. of minced garlic
• 1 lb. of carrots, peeled and sliced on a diagonal
• 1 lb. of red potatoes, small, cut into pieces
• ½ lb. of pearl onions

Instructions
Châteaubriand is a classic dish. The TurboChef oven sears the meat just like the professional chefs like it. Getting the right cut of beef is critical. Have your butcher cut out the center portion of a whole tenderloin of beef. This is known as a ‘châteaubriand cut’. We recommend cooking to a medium rare.

Turn TurboChef oven on and under ‘Bake’ on the cook wheel, select ‘COOKBOOK’; then under cookbook, select ‘Châteaubriand’. Press ‘START’ to begin the preheat cycle.

To prepare the beef and vegetable dish: Peel and diagonally cut carrots into pieces about 1” thick. Cut potatoes into 1 “pieces. Peel pearl onions. Rub olive oil over the top of the beef. Sprinkle with kosher salt and cracked black and red pepper and garlic. Place the beef in a large ceramic oval dish and surround with onions, carrots and potatoes.

To bake the beef, press ‘START’ again and bake under ‘châteaubriand’ for 18 minutes for medium-rare beef. Use the ‘cook more’ function at the end of the cooking cycle if you want the beef more done. The onions, potatoes and carrots will get roasted and slightly browned. Allow the beef to rest at least 5 minutes.

Time Saved - 25 Mins

• 2 ½ c. of French bread, diced, packed
• ¾ c. of milk
• ¼ c. of cream sherry
• ½ c. of sugar
• 1½ tsp. of vanilla
• ¼ c. of raisins
• 1 tbsp. of butter

Instructions
On Bourbon Street in New Orleans many fine restaurants feature bread pudding. This recipe was adapted from New Orleans and features a great whiskey sauce.

Turn TurboChef oven on and under ‘Bake’ on the cook wheel, select ‘COOKBOOK’ then under cookbook, select ‘Bread Pudding’. Press ‘START’ to begin the preheat cycle.

To prepare the Bread Pudding, cut bread into ½” X ½” pieces. In a large bowl, mix milk, sherry, egg, sugar, vanilla and raisins together. Add the diced bread and let soak for 10 to 15 minutes. Place about ½ cup of batter into a buttered 6 ounce soufflé cup. Place soufflé cups onto a sheet pan and place in the oven.
Press ‘START’ again and bake under ‘Bread Pudding’ for 5 minutes.

Remove from oven and serve in the soufflé cup with whiskey sauce and ice cream, if desired.

Whiskey Sauce:
2 tbsp. of butter
¼ c. of milk
¼ c. of sugar
1½ tsp. of cornstarch
1 tbsp. of cold water
2 tbsp. of whiskey (Jack Daniel’s or Maker’s Mark)

While bread pudding is cooling, make a batch of whiskey sauce by combining cornstarch and cold water, in a separate bowl, and stir until blended. In a small sauce pan, combine butter, milk and sugar and melt over medium heat until sugar is dissolved and mixture is bubbly. Pour cornstarch mixture into the sauce pan, stirring constantly until slightly thickened. Next, add whiskey and continue stirring until sauce is thick and well blended. Remove sauce pan from the heat and let cool slightly.