[MED] 6 min
[WARM 158°F] 60 min
1½ lb beef tenderloin, room temperature
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon vegetable oil
½ medium onion, grated
1 clove garlic, grated
3 tablespoons red wine
3 tablespoons soy sauce
2 tablespoons honey
1 bay leaf
Season beef by rubbing salt and pepper on all sides. In a small bowl, combine ingredients for Sauce Mixture; set aside.
Preheat the pot with [MED] heat. Once [GRILL OK] sign appears, spread vegetable oil evenly and sear beef for 1 minute each side or until golden brown on all sides.
Turn off heat, add Sauce Mixture and roll the beef to dress entirely with sauce. Cover and cook over [WARM 158°F] for 60 minutes.
Transfer beef to a carving board and let rest. Thinly slice and drizzle sauce on top before serving.
Searing all sides until golden brown in Step 2 helps contain umami and create a deep, savory flavor.
If you’re not adding sauce mixture, add 2 tablespoons of water to lower the temperature of the pot before switching to [WARM] mode.
A delightful, delicious guide, our cookbook empowers you to master every cooking technique with recipes that span from cherished Japanese dishes to fresh, modern favorites.