This is a holiday favorite for my family. This is a recipe I created by trial and error. Since the method to this recipe is temperature control, a convection oven is required. You will also need a pan with a roast rack. The "twist" is after cooking for 1 hr. 15 min. you keep the oven door shut for 2 hrs. The result is a perfectly cooked medium rare roast. It would also be a great recipe for a prime rib or standing rib roast. This is a tricky recipe and you must trust the directions. Ready to give it a try? good luck & enjoy! (I will cook this soon and I will upload pictures
1Preheat oven to 425 convection bake. Lower oven rack to bottom position.
2Using your hands, coat the loin with 2 packages of dry beefy onion soup mix and salt & pepper. The onion soup mix will form a nice crust during the cooking process. Place loin on rack FAT SIDE UP. The fat side is the bottom of the loin.
3The cooking times listed are for a medium rare roast. Place loin with rack and pan in oven and cook on 425 convection bake for 20 min. DO NOT OPEN THE OVEN DOOR DURING THIS COOKING PROCESS.
4Change temperature to 375 convection bake and cook for 25 min. DO NOT OPEN THE OVEN DOOR
5Change temperature to 350 BAKE and cook for 30 min. Use bake for this last cooking step, not convection bake. DO NOT OPEN THE OVEN DOOR
6Turn the oven OFF and DO NOT OPEN THE OVEN DOOR. for 2 HRS. You will need to put a chair in front of the oven door or some caution tape like I have in the picture. By now the smell in the house is unbearable. Everyone wants to peak and see what it looks like. Do not let them. The result will be you will lose all the heat and moisture in the oven.
7This is a good time to make your horseradish sauce. Just mix the sour cream, mayonnaise, horseradish cream, salt, pepper and Worcestershire sauce and refrigerate.
8After 2 hrs. with the oven off and the oven door shut, your roast is ready to serve. Do not take roast out of oven until time to serve. 30-40 min. before serving time, turn oven to 375 bake and reheat roast.
9When serving, place roast on cutting board and with a very sharp knife cut thin pieces on a bias. Serve with a beef gravy and horseradish sauce. I take the easy way and buy the beef gravy with mushrooms in the bottle. You can use the drippings in the pan to make your gravy, if you so desire.