Andreas Viestad's Vodka Marinated Sirloin |
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Prep Time: 4320 Minutes Cook Time: 1 Minutes |
Ready In: 4321 Minutes Servings: 8 |
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This was prepared on Andreas Viestad's cooking show, New Scandinavian Cooking , and it's a bit different than you may expect of the cuisine... it's definitely more garlicky than I would have thought. And despite all the vodka, it's not boozy at all. In fact, I actually used aquavit in place of the vodka and it added even more interesting flavor. If you use a smaller roast, be sure to adjust the oven time accordingly; sirloin roast can go from perfect to too dry very quickly. Ingredients:
4 lbs boneless sirloin tip roast |
1 tablespoon coarse sea salt |
2 tablespoons crushed black peppercorns |
3 tablespoons parsley, finely chopped |
2 tablespoons fresh thyme, finely chopped |
1 teaspoon fresh thyme, finely chopped |
3 garlic cloves, crushed |
1/3 cup grain vodka (i used aquavit) |
1/4 cup olive oil |
2 tablespoons vegetable oil |
4 tablespoons unsalted butter |
Directions:
1. Rub the roast with the salt and pepper and place in a plastic zipper bag. Add the parsley, 2 tablespoons of the thyme, and the garlic, then pour in the vodka and olive oil. Seal the bag and refrigerate for 2 to 3 days, turning the bag twice a day.
2. Before cooking, let the meat stand at room temperature for 1 or 2 hours.
3. Preheat the oven to 425 degrees F.
4. Remove the meat from the bag and reserve the marinade. Heat the vegetable oil in a large nonstick skillet over high heat and sear the roast on all sides, about 4 to 6 minutes.
5. Transfer the meat to a roasting pan and roast in the middle of the oven, turning once, for 1 to 1-1/4 hours or until a meat thermometer registers 130 degrees F; and before the roast is done, pour the reserved marinade over it (you can do it when you turn the roast over, as I did - ).
6. When done, transfer the meat to a cutting board and let it rest, uncovered, for at least 20 minutes; set the roasting pan aside.
7. Just before serving, pour the cooking juices into a saucepan and heat gently. Stir in the butter, season with salt and pepper and the remaining 1 teaspoons thyme. Strain the sauce and discard the herbs.
8. Carve the roast and arrange on a platter with the sauce on the side.
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