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.