Wolf Product Demo Entrees and Sides

Beef Tenderloin

Wolf Convection Steam Oven

Serves: 6–8 | Prep Time: 15 minutes | Cook Time: 45–60 minutes | Skill Level: Moderate

1. Remove the tenderloin from the refrigerator 30 minutes before cooking.
2. Pat dry and rub lightly with Dijon mustard.
3. Season generously with salt, cracked black pepper, and thyme.
4. Place on a rack or shallow pan and cook using Slow Roast Mode with the probe in the Convection Steam Oven until desired doneness is reached.
5. Allow the tenderloin to rest 10–15 minutes before slicing.

About Slow Roast Mode

Slow Roast Mode uses gentle convection heat combined with controlled humidity to cook proteins evenly from edge to center.
There is no aggressive heat, which means:

• No overcooked exterior
• No gray bands
• Exceptionally juicy results

Once the target temperature is reached, the oven automatically switches to Keep Warm, allowing flexibility in timing without sacrificing quality.

Chef Tip

Slow Roast is ideal for entertaining. The oven does the work for you, and the beef stays perfectly cooked while you focus on the rest of the meal.

Seared Tuna

Wolf Charbroiler

Serves: 4–6 | Prep Time: 10 minutes | Cook Time: 3–4 minutes | Skill Level: Easy to Moderate

1. Whisk olive oil, crushed peppercorns, lemon zest, Dijon, and salt.
2. Lightly coat tuna with the marinade and let sit for 10 minutes.
3. Preheat the charbroiler to high heat.
4. Sear tuna for 30–45 seconds per side, leaving the center rare.
5. Remove immediately and slice.

Chef Tip

Tuna loves bold heat and short cooking time. The charbroiler gives you clean grill marks and flavor without overcooking.

Garlic Roasted Chicken Thighs

Wolf Electric Wall Oven

Serves: 4–6 | Prep Time: 10 minutes (plus marinating) | Cook Time: 30–35 minutes | Skill Level: Easy to Moderate

1. In a bowl, whisk together soy sauce, garlic, red wine vinegar, paprika, cumin, oregano, and olive oil.
2. Add chicken thighs and toss until evenly coated.
3. Cover and marinate in the refrigerator for at least 1 hour, or overnight for best flavor.
4. Preheat the electric wall oven to 375°F.
5. Arrange marinated chicken in a single layer on a rimmed baking sheet or shallow roasting pan.
6. Roast until the chicken is fully cooked and lightly caramelized, about 30–35 minutes, turning once halfway through if desired.
7. Remove from the oven and rest for 5 minutes before serving.

Chef Tip

Overnight marinating allows the soy, garlic, and spices to fully penetrate the chicken, giving you deeper flavor and better caramelization in the oven. Boneless thighs stay juicy even with longer cook times, making them ideal for entertaining and multi-tier oven cooking.

Roasted Carrots and Fennel

Wolf Electric Oven

Serves: 6 | Prep Time: 10 minutes | Cook Time: 30 minutes | Skill Level: Easy

1. Toss carrots and fennel with olive oil, salt, and pepper.
2. Roast at 375°F until tender and caramelized, about 25–30 minutes.
3. Taste and adjust seasoning before serving.

Chef Tip

Fennel becomes sweeter and softer as it roasts, making it a natural pairing for both beef and seafood.

White Bean Purée

Wolf Dual Stack Burners

Serves: 6 | Prep Time: 10 minutes | Cook Time: 15 minutes | Skill Level: Easy

1. Warm beans and garlic gently over low heat with olive oil.
2. Blend until smooth, adding olive oil as needed for a silky texture.
3. Season with salt, thyme, and a small squeeze of lemon.

Chef Tip

Warming the beans before blending creates a smoother purée and prevents a grainy texture.

Lemon Herb Gremolata

Serves: 6 | Prep Time: 5 minutes | Cook Time: None | Skill Level: Easy

1. Combine lemon zest, parsley, and garlic.
2. Drizzle lightly with olive oil just before serving.
3. Spoon over beef, tuna, or vegetables as a finishing touch.

Chef Tip

Add gremolata at the very end. Heat dulls the freshness and aroma.