Virtual Entertaining Made Effortless

Wednesday, January 21st, 2026 3:00 pm to 4:00 pm, MST

Host with confidence and flair in this inspiring virtual class designed to help you master the art of effortless entertaining. Whether you’re planning an intimate dinner or a lively gathering, you’ll learn how Wolf empowers your creativity in the kitchen and how Sub-Zero safeguards freshness, giving you the tools to host with style and assurance.

A Culinary Scene membership is complimentary with the purchase of any major Sub-Zero, Wolf, and Cove appliance from an authorized dealer in the Roth Living region. (see region map).

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Recipes from this event

Garlic and Herb Slow Roasted Beef Tenderloin

by: Chef Ed Richardson

Compatible Wolf Appliances:

YIELDS
4-6
Servings
Prep Time
20
minutes
Cook Time
2
hours

Modes

Slow Roast

Rack Position

Enamel Pan
Position - 2

Ingredients

  • 1 whole beef tenderloin, trimmed (3 to 4 pounds)

  • 2 Tablespoons Kosher salt

  • 2 Tablespoons coarse cracked black pepper

  • 1 Tablespoon granulated garlic

  • 1 Tablespoon onion powder

  • 2 Tablespoons Dijon mustard

  • 2 Tablespoons olive oil

  • 2 sprigs rosemary

  • 4 sprigs thyme

Instructions

Preparation

Pat the tenderloin dry with paper towels. Rub all over with Dijon mustard and olive oil.

In a small bowl, combine Kosher salt, cracked pepper, garlic, and onion powder. Coat the tenderloin evenly, pressing the pepper mixture into the meat.

Place the rosemary and thyme in the bottom of a roasting pan and set the tenderloin directly on the herbs.

Cooking

Insert the temperature probe into the thickest part of the tenderloin.

Select Gourmet Mode → Meat → Beef → Tenderloin → Slow Roast. Choose desired doneness (Medium Rare recommended) and set the time to 2 hours.

Cook until the oven signals that the target temperature has been reached.

If you want an additional resting or serving section added, I can draft that to match the same style.

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Chef Ed Richardson

Chef Ed Richardson

St. Louis, Missouri

Chef Ed began his career in the culinary arts over a decade ago. Classically trained in St. Louis, he spent years developing his bright and artistic style at a St. Louis Platinum Club . His experience includes his time as a sushi chef and the planning and execution of private in-home culinary experiences. His passion for the culinary arts and remarkable work ethic result in the ability to amaze people with his uniqueness and creativity.

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