Virtual Product Demonstration

Tuesday, March 3rd, 2026 3:00 pm to 4:00 pm, MST

In this virtual class, before you make your Sub-Zero, Wolf & Cove appliance selection embark on a journey of discovery, exploring the perfect blend of appliances that align with your lifestyle and culinary aspirations. This is more than just a demonstration; it's an opportunity to be inspired, to understand the art of appliance selection, and to make informed choices that resonate with your personal taste and culinary needs.

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

Slow Roasted 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.

Place rosemary and thyme in the bottom of a roasting pan.

Set the tenderloin directly on top of the herbs.

Rub all over with Dijon mustard and olive oil.

In a small bowl, combine Kosher salt, cracked black pepper, granulated garlic, and onion powder.

Coat the tenderloin evenly, pressing the seasoning mixture into the meat.

Cooking

Insert the temperature probe into the thickest part of the tenderloin. Place enameled tray into rack position 2.

Select Gourmet Mode, Meat, Beef, Tenderloin, Slow Roast.

Choose desired doneness (Medium Rare recommended).

Set the time to 2 hours.

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

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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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