A toaster oven with convection heat cuts the cooking time of this roast by a third and the circulating hot air browns the meat evenly. If you're using a standard toaster oven or a conventional oven, adjust the roasting time accordingly.Plus: More Beef Recipes and Tips

Jan Newberry
August 1998

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Yield:
4 SERVINGS, PLUS LEFTOVERS
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat a convection toaster oven to 450°. On a small pie plate, toast the walnuts for about 3 minutes, or until fragrant and lightly browned. Let cool slightly, then coarsely chop the nuts.

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  • Season the beef with salt and pepper and roast in the toaster oven for about 35 minutes for medium rare, or until an instant-read thermometer inserted in the center of the meat registers 125° to 130°. Transfer to a work surface, cover loosely with foil and let stand for about 10 minutes.

  • Meanwhile, in a small bowl, combine the red peppers, walnuts, basil, chile, olive oil, lemon juice and cumin; season with salt and pepper. Carve the roast into thick slices and serve with the red pepper sauce.

Suggested Pairing

Serve a mildly tannic Merlot with this rich meat dish—either a Bordeaux blend from France or South Africa.

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