This is definitely a special-occasion cut of meat, but there is absolutely no better way to cook it than in the convection oven. Cooking time will be reduced by one-third to one-half to achieve the doneness you prefer. Use the probe that comes with your oven, or follow the timing and check doneness with a meat thermometer inserted into the roast or with an instant-read thermometer.
Recipe information
Yield
makes 2 servings per pound
Ingredients
Preparation
Step 1
Remove the top rack inside the oven and position it on the second rack from the bottom. Preheat the oven to convection roast at 325°F. Coat the rack of a shallow roasting pan with nonstick spray for easier cleanup.
Step 2
Place the meat on the rack in the roasting pan and rub generously with the thyme, salt, and peppercorns. Insert the oven probe or a meat thermometer so that the tip is in the center of the muscle, not touching a bone.
Step 3
Put the meat in the oven and roast until the probe or thermometer reaches 125°F for medium-rare. The meat continues to cook once you take it out of the oven, so be careful not to overcook it.
