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Beef Tenderloin with Seasonal Vegetables

Beef Tenderloin with Seasonal Vegetables

September 15 Wolf Demo

Featuring: Wolf Convection Steam Oven

Recipe & Demo by:

Chef Marie

Click Here to download Beef Tenderloin with Seasonal Vegetables & Vanilla Bean Coconut Cupcakes Recipe

Serves 8:


  • 4 lb beef tenderloin, trimmed and trussed
  • 1 lb heirloom carrots, peeled and sliced
  • 1 large onion, large diced
  • 6 oz large button mushrooms, stemmed and quartered
  • 1/2 lb baby potatoes, halved
  • 1 bunch fresh thyme, stemmed and chopped
  • Salt and pepper
  • Olive oil



Put the carrots, onion, mushrooms, and potatoes in a large bowl and drizzle with olive oil. Season with salt, pepper, and thyme and pour into a Wolf roasting pan. Season the beef tenderloin liberally with salt and pepper and nestle it into the center of the veggies on the roasting pan. Insert the Wolf meat probe into the thickest part of the meat and connect the meat probe to the oven.

In the Wolf Convection Steam Oven, use the Convection Steam Mode at 350 degrees and cook until the internal temperature of the roast reaches 135 for medium rare. In the Wolf M Series Wall Oven, use the Wolf Gourmet settings to cook the roast. Select Meat>Beef>Tenderloin>Medium Rare, and hit start.

Both ovens will alert you when the roast has cooked to a delicious medium rare. Once they have reached the desired temperature, cover the meat with foil to allow it to rest.


Vanilla Bean-Coconut Cupcakes

Serves 12:


  • 2 13 oz cans unsweetened coconut milk
  • 2 C all purpose flour
  • 2 1/4 tsp baking powder
  • 1/2 tsp salt
  • 3/4 C unsalted butter, room temperature
  • 1 1/3 C sugar
  • 3 large eggs
  • 2 tsp vanilla bean paste



  • 1 C unsalted butter, room temperature
  • 2 1/2 C powdered sugar
  • 1/3 C reduced coconut milk (see above), room temp
  • 1 1/2 tsp vanilla bean paste
  • 1/8 tsp salt
  • 1 1/2 C sweetened flaked coconut, lightly toasted



Bring the 2 cans of coconut milk to boil in large deep saucepan over medium-high heat (coconut milk will boil up high in pan). Reduce heat to medium-low and simmer until reduced to 1 1/2 cups, stirring occasionally, 25 to 30 minutes. Remove from heat and cool completely. Transfer to small bowl. Cover and chill (coconut milk will settle slightly as it cools).


Preheat a Wolf Convection Oven to 325 degrees on Convection Mode. Line eighteen 1/3-cup muffin cups with paper liners. Whisk flour, baking powder, and salt in medium bowl. Using electric stand mixer, beat butter in large bowl until smooth. Add sugar and beat on medium-high speed until well blended, about 2 minutes. Add 2 eggs, 1 at a time, beating well after each addition and occasionally scraping down sides of bowl. Beat in vanilla bean paste and remaining egg. Add half of flour mixture and mix on low speed just until blended. Add 1 cup reduced coconut milk and mix just until blended. Add remaining flour mixture and mix on low speed just until blended.

Divide batter among muffin cups. Bake until tops spring back when gently touched and tester inserted into center comes out clean, 15-20 minutes. Transfer cupcakes in pans to rack and cool 10 minutes. Carefully remove cupcakes from pans and cool completely on rack.


Using an electric stand mixer, beat butter in large bowl until smooth. Add sugar, 1/3 cup reduced coconut milk, vanilla bean paste, and salt. Beat on medium-low speed until blended, scraping down sides of bowl. Increase to medium-high and beat until light and fluffy. Using pastry bag fitted with large star tip, pipe frosting onto cooled cupcakes. Sprinkle with coconut.


Use your favorite white bread dough recipe of frozen bread dough Roll dough into desired shape (we prefer baguette or french loaf) and place on a baguette pan. Proof in the Wolf Convection Steam Oven on Steam mode at 85-90 degrees for the final proof. When ready to bake, switch oven mode to Auto Steam Bake leaving the temperature presets as they are. Let the steam oven work its magic! Bread will be done when it has developed a deep brown crust and sounds hollow when tapped. Times will vary depending on size of loaf and dough recipe used.



Beef Tenderloin with Seasonal Vegetables & Vanilla Bean-Coconut Cupcakes

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