Recipe detail

Beef Steak

15. 12. 2020

Author: Vlastimil Jaša

Company: Retigo

Food category: Beef

Cuisine: Czech

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Program steps

  • Preheating:
  • 255 °C

To view the entire table, move the table to the right.

1
Hot air
100 %
time icon Termination by time
time icon 00:01 hh:mm
probe icon 245 °C
ventilator icon 100 %
ventilator icon 
2
Hot air
7 %
probe icon Termination by core probe temperature
probe icon51 °C
probe icon 220 °C
ventilator icon 100 %
ventilator icon 

Ingredients - number of portions - 10

Name Value Unit
real beef tenderloin 2500 g
vegetable oil 75 g
mixed peppercorns 7 g
coarse sea salt 18 g
Butter 150 g

Nutrition and allergens

Allergens:
Minerals: Ca, Cu, Fe, K, Mg, Na, P, Zn
Vitamins: A, B, C, D, E, K, Kyselina listová

Nutritional value of one portion Value
Energy 899.9 kJ
Carbohydrate 1.2 g
Fat 39.5 g
Protein 52.8 g
Water 0 g

Directions

Season the mature steak with crushed pepper and massage in oil, after preheating the convection oven, place it on a hot grill plate and insert the temperature probe.
After reaching the temperature in the core of the steak, the convection oven will announce "Cooking finished"
Salt the steak, add butter and let it cook for 3 minutes, then you can serve it.

Recommended accessories

Vision Grill

Vision Grill