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Roast Beef Top Loin Steam Roasted
This is a Combi Steaming recipe that is a combination of Combection and Steam.
A top loin beef roast makes a wonderful traditional roast beef dinner with roasted vegetables and horseradish sauce plus extras for roast beef sandwiches or a salad. Even though the meat has a nice fat cap it is not heavily marbled so cooking it at a moderate temperature with steam will yield the most tender results. The usual tips for success apply, if possible season the roast 6 hours to a day in advance, let it come to room temperature before cooking and allow 15 minutes for resting prior to slicing the meat crosswise.
Ingredients
1 - beef loin roast 3 - 5lbs ( feeding 6 - 10 people)
3 - cloves garlic, peeled and minced
1 - teaspoon dried Italian seasoning
1 - teaspoon kosher salt
½ - teaspoon cracked pepper
1 - tablespoon olive oil
Larissa Taboryski
Preparation
Combine the seasonings and rub into the beef roast at least 6 hours in advance and be sure to let it come to room temperature before cooking.
Preheat the steam oven in the Convection Mode 425 degrees.
Place the meat on a small rack in a shallow pan and roast for 15 minutes.
Change the oven cooking mode to Convection Steam 325 degrees and cook for another hour or until the roast reaches your preferred internal temperature.
Remember the internal temperature will rise about 10 degrees while the meat is resting.
Rare - 125 degrees
M/Rare - 135 degrees
Medium - 145 degrees
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Larissa Taboryski
Ingredients
2 cups cream or half and half
1 vanilla bean, split lengthwise OR 1 tsp vanilla extract
1/4 tsp salt
5 egg yolks (large eggs)
1/2 cup sugar
Additional sugar for caramelizing
Preparation
Heat the Steam oven in the Convection Steam Mode at 220F (104C)
Combine the cream, vanilla bean and salt in a heavy pan and cook over low heat until hot. Remove from the heat and let it steep for a few minutes before discarding the vanilla bean.
Beat the egg yolks and sugar together until light. Stir a quarter of the cream into the mixture then pour the sugar-egg mixture into the cream and stir.
Place 6, 4-oz ramekins in the Steam oven perforated pan or onto a rimmed baking sheet and fill each one with the prepared custard. Slide the pan into the oven and cook for 40 - 50 minutes until the custards are set. Cool the custards before refrigerating for at least 6 hours prior to serving.
To Serve the Custard
Adjust the top rack in the oven so the ramekins will sit 2 - 3" below the heating element.
Heat the oven in the Broil Mode at 450F (232C) or on Medium for 5 minutes.
Place the ramekins on a rimmed baking sheet and sprinkle a teaspoon of sugar in a thin layer over each ramekin. Slide into the oven and cook for about 5 minutes until the sugar melts.
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