top of page
Anchor 1

YOUR RECIPE FOR STEAM COOKING

Select a Category then click on an image

  • Instagram
  • Facebook

Roast Beef Top Loin Steam Roasted

Steam-Baking

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.

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
CLICK HERE TO READ RELATED BLOG
Download PDF Recipe

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

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

Paul-Tang1_edited.jpg

Larissa Taboryski

 WATCH RELATED VIDEO

Lemon Cheesecake

OUR LATEST STEAM RECIPES

READ MY LATEST BLOG

Vegetables Roasted in Convection for Delicious Soups

Slow roasted tomatoes bread olive oil

Convection and Steam ovens are remarkable tools because they offer many options that can simplify meal preparation. All it takes to...

November 12, 2023 at 5:06:30 AM

Read More
Steamed Snap Pea and Asparagus Salad with Radish

In this recipe both the snap peas and asparagus cook for the same amount of time, so they can be combined and cooked in the perforated pan that comes with the oven. For a heartier salad some quinoa can be steamed at the same time and combined with the cooked vegetables and dressing. 


Paul-Tang1_edited.jpg

Larissa Taboryski

PDF Recipe

Ingredients

2 - cups snap peas, strings removed

1 - bunch asparagus, trimmed and cut into into thirds

4 - medium sized radishes, halved and cut into ½” thick slices

¼ - cup vegetable oil

2 - tbsp rice vinegar or apple cider vinegar

2 - tbsp chopped fresh mint

Preparation

Heat the Combi steam oven in the Steam Mode 212 degrees.


Place the snap peas and asparagus in the perforated pan. Slide the perforated pan into the oven and cook for 6 - 8 minutes until the vegetables are tender but not limp.


Combine the oil and vinegar, add some sea salt and freshly cracked pepper set aside and chop the mint.


Cool the vegetables slightly then toss with the radishes and the prepared dressing. Fold in the mint when cooled.


Serves 4 - 6

Watch Related Video

Dont use
bottom of page