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

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