Beef Wellington; Duxelles; Mustard Steak; Beef Sirloin - Thane Housewares Flavorwave Deluxe Wave Owner's Manual

RECIPE BOOK FLAVORWAVE OVEN™ DELUXE
18

Beef Wellington

(4 servings)
This recipe should be prepared when you're showing off for an intimate
dinner party.
• puff pastry
• 1 cup duxelles, recipe following
ˆ ´
• 2 ounces goose liver pate
• 4 equal portions beef filet, about 1 j pounds
Cut the puff pastry into 4 equal squares. Spread equal portions of duxelles and pate
on the puff pastry. Place a filet in the center of each puff pastry. Draw the edges of
the pastry up and over the top of the meat and pinch together making sure there are
no openings. Cut four 4-inch squares of foil and butter lightly. Place the Wellingtons,
seam side up on the foil and place on the 1-inch rack. Cook at 400ºF for 20 minutes,
turn the Wellingtons over, remove the foil and cook another 10-12 minutes or to an
internal temperature of 145ºF for medium rare.

Duxelles

• 1 pound white mushrooms
• 3 tablespoons minced shallots or onions
• 4 tablespoons unsalted butter
• 3 tablespoons port wine (optional)
Process or mince the mushrooms and place on a dish towel. Twist the towel to
squeeze out as much water as possible. Mix with the shallots and butter and
microwave for about 4 minutes or until the mixture is slightly dry. Stir in the port.

Mustard Steak

(2 servings)
• 1 large sirloin or rib steak, 1 inch thick
• salt and pepper to taste
• 2 tablespoons prepared mustard
• 2 tablespoons melted butter
• 2 tablespoons olive oil
• k cup sour cream
Season steaks with salt and pepper and spread half the mustard over one side of the
steaks. Place on the 3-inch rack and place a pie plate on the glass pan under the
rack to catch the juices. Cook at 400ºF for 7 minutes. Turn over and spread the
remaining mustard over the top surface. Cook another 7 minutes or to an internal
temperature of 145ºF for medium rare or 160ºF for medium. Mix the remaining
ingredients with the collected juices and pour over the steaks.
BEEF BEEF

Beef Sirloin

(Serves about 20)
This large cut of beef is available, packed in cryovac, at most discount markets like
Costco and Sam's club and is great to cook for a meal and then use the leftover
meat for sandwiches, casseroles, or soup.
• 8-9 pound sirloin or sirloin tip roast
• garlic
• salt and pepper to taste
ˆ ´
• vegetable oil spray
Trim off all visible fat and gristle and place the meat directly on the glass tray. Rub
garlic over the surface and season. Cook at 400ºF for 1 hour. Turn over and baste
off any juices and cook 45 minutes or to an internal temperature of 145ºF for
medium rare, 165ºF for medium.
These plastic bags are designed to be used in hot ovens and because they retain
moisture they are ideal for recipes that must be cooked moist. They also help to
tenderize the meat and other ingredients. Using them allows you to increase the
use of your Flavorwave to include recipes that otherwise would be cooked in pots
on the stove or conventional oven.

Pot Roast

(2 to 4 servings)
Using the Flavorwave Oven® is a convenient way to make one of America's
favorite meals.
• 1-2 pounds beef blade, 7-bone, rump, or bottom round roast
• 2 carrots, cut into 1-inch pieces
• 1 medium onion, diced
• 4 cloves garlic, chopped
• 1 large potato, diced
• 1 cup spaghetti sauce
• 1 cup dry red wine
• salt and pepper to taste
Place everything in a plastic cooking bag and secure the opening with the tie
provided in the package, leaving an opening the size of your thumb. Place on the
1-inch rack and cook at 400ºF for 45 minutes. Turn the bag over taking care not to
let any of the liquid escape. Cook another 30 minutes or until the meat is tender.
FLAVORWAVE OVEN™ DELUXE RECIPE BOOK
PLASTIC COOKING BAGS
19