Poached filet mignon-an elegant, trendy dish appearing in upscale restaurants-provides a striking showcase piece for microwave cooks. Convection ovens purport to cut cooking times by 30 percent; keep this time reduction in mind when applying a recipe's given cook time. The filet mignon will turn color, from raw red to light brown, just by cooking in the hot broth. Remove meat from the oven at the halfway point in its cooking time. Microwave on high until boiling, 5 to 6 minutes. Finely chop vegetables to help develop flavor. Because it comes from a hard-working muscle, the meat needs to be tenderized with marinades prior to cooking.

The microwave is ideal for moist, covered cooking-which is just what you are doing when you poach beef. A boneless cut from the back of a cow, this cut of meat has a strong, pronounced beefy flavor.

1 teaspoon each: olive oil, minced garlic. 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. 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. Our conclusion-forget it. Remove meat to cutting board and cut into 1/4-inch slices or thinner. How Is the Energy Transferred From the Hair Dryer. To determine exact doneness, use an instant-read thermometer inserted into the thickest portion after the meat is removed from the microwave.
To make green onion fan garnishes, trim off root end of each onion, and cut into 3-inch pieces. Discard green tops. 2. Preheat the convection oven to 375 degrees Fahrenheit, and place the steak on a broil pan. For rare meat, shave off 1 minute of cooking time per side. Trim the fat from the steak. He was editor and publisher of the music industry trade publication "Producer Report" and has written for a number of technology blogs. 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. Beef bones don`t brown well in the microwave. You can also add wine to the marinade, along with minced garlic and onions and dried spices.
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. The movement of the air in a convection oven keeps the temperature constant so food cooks evenly. 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. Put flavored beef broth in 2-cup measure. The moving air of your convection oven has little role to play and can actually be counterproductive. 4. Let sit on counter 5 minutes to finish cooking.

4. 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. 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. The movement of the air in a convection oven keeps the temperature constant so food cooks evenly. Flip the meat over and replace it into the oven.