Montreal Style Roast Beef – using the famous Montreal Steak Seasoning that I was given to me by Frank Silva from the famous Schwartz’s Deli in Montreal, this roast beef has a peppery and slightly spicy flavour that enhances the taste of the beef. The beef is enhanced even further as I cooked in my fabulous AEG Oven with Steam Bake; using the “Steam Bake” function is easy – you just add 100mls of water to the special indented reservoir at the bottom of the oven and 5 minutes later, you are ready to bake OR roast; by adding a small amount of water, the initial burst of steam aids the crust and texture on bakes, bread and cakes (as well as keeping roast meats moist) but has evaporated in time for the food to brown and crisp, and Yorkshire puddings are amazing when cooked with the Steam Bake, as you will see from my photos!
So, what is Montreal Steak Seasoning? Well it is one of my favourite seasoning, and I had the privilege of visiting the very place where it was created and invented last year, Schwartz’s Deli in Montreal; also known as Canadian seasoning or steak seasoning, it’s basically a dry pickling rub for salt beef and/or brisket and originates from the Jewish immigrants who settled in Montreal. The main ingredients are garlic, pepper, red chillies, dill, coriander seeds and salt, although the seasoning mix from Schwartz’s is a well-kept secret. If you can’t locate the seasoning in the UK (or elsewhere), there are lots of “copy cat” recipes online, of which this is one of the best, and I know, as I’ve made it several times: Montreal Steak Seasoning from Montreal About.
But back to today’s recipe – using my steak seasoning, a locally sourced piece of top rib of beef and my AEG oven, I cooked a fabulous Sunday lunch last week; the beef was tender and full of flavour, I cooked it slightly over the medium mark, but it was still delicious and the gravy I made with the meat juices was phenomenal – slightly spicy, with aromas of pepper and garlic, it wasn’t just amazing with the roast beef, but also when served with my high-rise Yorkshire puds too. Once the beef was cooked and was resting, I turned the oven back up to 240C (475f/gas mark 9) and added some more water for the steam bake function to work again for my Yorkshires; the puddings came out light and fluffy and well-risen with a crunchy, crispy crust and a meltingly soft interior, just the way they should be.
I served the beef with homemade gravy, using the roasting juices, roast potatoes, Yorkshire puddings and a selection of steamed seasonal greens. For those of you who may prefer a fine bird in place of a succulent joint of toast beef, you can see my last two recipes for AEG here: “Scarborough Fair” Spatchcock Roast Chicken and Summer Roast Veggies. I’ll be back very soon with my next recipe that I created just for the AEG Steam Bake oven, and I can tell you that it’s a fabulous new recipe for BREAD! Have a wonderful weekend, Karen
Disclaimer: Collaborative post with AEG: I received an AEG Steam Bake Oven (RRP £499 ) for review and free of charge, however, all opinions and views are my own and I was not asked to write a favourable review.
Montreal Style Roast Beef
|Serves||4 to 6|
|Prep time||5 minutes|
|Cook time||1 hour|
|Total time||1 hours, 5 minutes|
|Meal type||Lunch, Main Dish|
|Misc||Child Friendly, Serve Hot|
|Occasion||Birthday Party, Casual Party, Christmas, Easter, Formal Party, Halloween, Thanksgiving, Valentines day|
|By author||Karen Burns-Booth|
- 750g to 900g top rump beef roasting joint (or rib of beef)
- 1 tablepoon Montreal seasoning
- 1 tablespoon plain flour
- 1 tablespoon vegetable oil
Using the famous Montreal Steak Seasoning that I was given to me by Frank Silva from the famous Schwartz’s Deli in Montreal, this roast beef has a peppery and slightly spicy flavour that enhances the taste of the beef.
|Step 1||Pre-heat oven to 230C/450F/gas mark 8.|
|Step 2||Mix the flour and Montreal steak seasoning together and rub it all over the beef joint. Pour the oil in to a roasting tin and sit the beef in the tin.|
|Step 3||Roast the beef in the pre-heated oven and then turn the oven temperature down to 190C/375F/gas mark 5 after 30 minutes; add 2 to 3 tablespoons of water to the roasting tin and cook for a further 30 to 50 minutes, depending on how rare or well done you like you meat. (30 minutes = rare, 40 minutes = medium and 50 to 60 minutes = well done)|
|Step 4||Remove the beef and cover loosely with tinfoil and allow the meat to rest for half an hour; whilst the beef is resting, you can be cooking the Yorkshire Puddings and vegetables to accompany the beef.|
|Step 5||To serve, carve into thin slices and serve with gravy, Yorkshire Puddings, potatoes and seasonal vegetables.|
My Grandma’s Traditional Yorkshire Pudding
|Prep time||1 hour|
|Cook time||20 minutes|
|Total time||1 hour, 20 minutes|
|By author||Karen S Burns-Booth|
- 1 cup beaten eggs
- 1 cup plain flour
- ½ cup milk
- ½ cup water
- salt and pepper
- 1 -2 tablespoon cooking oil or 1 -2 tablespoon drippings
The great thing about this recipe is that it works on equal measures of volume and so there is no weighing or measuring as such. So, if there are only two of you, use a very small cup - if there's a crowd, use a big cup, jug or a mug.
|Step 1||Preheat your oven to 240C,475F or gas mark 9. (If you are cooking roast beef and/or roast potatoes, make sure the beef has been removed to "rest" before carving and that the potatoes are moved down to the bottom shelf and NEED browning still).|
|Step 2||Pour a scant amount of oil or dripping into your Yorkshire Pudding tins.(A large roasting tin can be used too. If you do not have a Yorkshire Pudding tin which has 4 wide and shallow cups of about 4" in diameter, then use a large muffin tin). Put the tin into the pre-heated oven about 5 minutes before you want to cook the Yorkshire Puddings.|
|Step 3||Empty the flour, salt & pepper into a large roomy bowl. Make a dip in the centre and add the beaten eggs bit by bit, mixing as you go along. Add the water/milk mixture gradually and whisk in between each addition. Keep whisking until all the liquids have been added. The batter may still be lumpy - this does not matter. Cover and leave to rest for up to 1 hour.|
|Step 4||Just before cooking, whisk thoroughly again to break down any lumps & add some more air. |
Carefully take out the tin/s. Pour the batter into the tin/s and QUICKLY return to the oven.
Cook for about 20 minutes until well risen and golden brown. DO NOT open the oven in the first 10-15 minutes or they will DROP! If you have two tins cooking, rotate the tins from top to bottom shelves after the 10-15 minutes so they cook evenly.
|Step 5||Serve with Roast Beef and lashings of gravy! |
Can also be served with any Roast Dinner - we love them with Roast Chicken.
ooooh, just look at those Yorkies! They look phenomenal and loving that oven too. The roast beef seasoning sounds divine. It’s been such a long time since i’ve had a glorious slice of roast beef so YES PLEASE!!
Glamorous Glutton says
Your Yorkshire puds look amazing, huge and crispy, how fab. Love the sound of the rub, I bet it’s delicious on the beef. You’ve obviously enjoyed your oven. GG