Montreal Style Roast Beef
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| 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 |
| Region | Canadian |
| By author | Karen Burns-Booth |
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.
Ingredients
- 750g to 900g top rump beef roasting joint (or rib of beef)
- 1 tablepoon Montreal seasoning
- 1 tablespoon plain flour
- 1 tablespoon vegetable oil
Note
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.
Directions
| 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. |
