Author: story of a kitchen (minimally adapted from www.scandcook.com: Andreas Viestad in his “Arctic Cuisine” episode of New Scandinavian Cooking. )
Recipe type: meat
Prep time:
Cook time:
Total time:
Serves: 8
Ingredients
2 kg boneless sirloin roast or beef tenderloin roast
1 tablespoon coarse sea salt
2 tablespoons crushed black peppercorns
3 tablespoons finely chopped fresh parsley
2 tablespoons plus ½ tablespoons dried thyme
3 garlic cloves, crushed
⅓ cup (1dl) vodka
¼ cup (1dl) olive oil
2 tablespoons vegetable oil
4 tablespoons unsalted butter
Instructions
Rub the roast with the salt and pepper. Place it in a resealable plastic bag (I doubled mine to catch any leaks). Add the parsley, 2 tablespoons of thyme, and the garlic and pour in the vodka and olive oil. Seal the bag and place it in a bowl in the refrigerator for 2 to 3 days, turning the bag twice a day so the meat marinates evenly.
Let the meat stand at room temperature for 1 to 2 hours before cooking. Preheat the oven to 425 degrees F.
Take the meat out of the plastic bag; reserve the marinade. Heat a large nonstick skillet over high heat. Add the vegetable oil and heat until hot. Sear the roast on all sides, about 5 to 10 minutes.
Transfer the meat to a baking pan. Insert a meat thermometer into the thickest part of the roast. Cover tightly with foil. Roast in the middle of the oven, turning once, for 45 minutes to 1½ hours, until the thermometer (or an instant-read thermometer) registers 130 degrees F for medium-rare; before the roast is done, pour the reserved marinade over it (about 30 minutes into cooking).*
Transfer the meat to a cutting board and let it rest, uncovered, for at least 20 minutes. Set the baking dish aside.
Just before serving, pour the cooking juices into a saucepan and heat gently. Stir in the unsalted butter. Season it with salt, pepper and the remaining ½ tablespoon of thyme. Strain the sauce and discard the herbs.**
Carve the meat and arrange on a platter with the sauce on the side.***
Notes
* Important note on cook time: If you have a very slender piece of meat, your cook time will be greatly reduced. Mine only took 40 minutes to cook to medium-rare. Watch carefully so you don't end up with overdone meat.
** I felt the meat was good without the sauce. And that sauce was too salty for me.
*** Leftovers? You have leftovers? Cornish pasties or cold beef sandwiches are a hit.
Wine recs from the original recipe:
Economy: Zinfandel, California, USA.
Mid-range: Barbera (grape), Italy.
Gourmet: Bourdeaux, France.
Recipe by story of a kitchen at https://www.storyofakitchen.com/meat-recipes/vodka-marinated-beef/