Ingredients
-
4
-
1
-
2
-
3
-
2
-
1
-
3
-
1/3
-
1/4
-
2
-
-
-
-
-
Directions
Andreas Viestad’s Vodka Marinated Sirloin,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.
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Steps
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1
Done
|
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
Done
|
Before Cooking, Let the Meat Stand at Room Temperature For 1 or 2 Hours. |
|
3
Done
|
Preheat the Oven to 425 Degrees F. |
|
4
Done
|
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
Done
|
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
Done
|
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
Done
|
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
Done
|
Carve the Roast and Arrange on a Platter With the Sauce on the Side. |
