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Lina Posted April 05, 2006 08:39 AM
Soundsa good..
Andreas Viestad's Vodka-Marinated Sirloin
This is a Scandinavian recipe from the cooking show New Scandinavian Cooking. This is for the World Tour Contest.
8 servings 1 roast
1 hour 45 minutes 15 mins prep
1 (4 lb) boneless sirloin tip roast or tenderloin beef
1 tablespoon coarse sea salt
2 tablespoons fresh ground pepper
3 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped fresh thyme
1 teaspoon finely chopped fresh thyme
3 garlic cloves, crushed
1/3 cup vodka
1/4 cup olive oil
2 tablespoons vegetable oil
4 tablespoons butter
Rub the roast with the salt and pepper. Place it in a resealable plastic bag. 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 overnight or for at least 4 hours. Let the meat come to room temperature before cooking.
Preheat the oven to 425°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 4 to 6 minutes.
Transfer the meat to a baking pan. Insert a meat thermometer into the thickest part of the roast. Roast in the middle of the oven, turning once, for about 1 1/2 hours, until the thermometer (or an instant-read thermometer) registers 130°F for medium-rare; before the roast is done baste with leftover marinade.
Transfer the meat to a cutting board and let it rest, uncovered, for at least 20 minutes. Save cooking juices.
Just before serving, pour the cooking juices into a saucepan and heat gently. Stir in the butter. Season it with salt, pepper and the remaining thyme. Strain the sauce and discard the herbs.
Carve the meat and serve with the sauce.
Soundsa good..
Andreas Viestad's Vodka-Marinated Sirloin
This is a Scandinavian recipe from the cooking show New Scandinavian Cooking. This is for the World Tour Contest.
8 servings 1 roast
1 hour 45 minutes 15 mins prep
1 (4 lb) boneless sirloin tip roast or tenderloin beef
1 tablespoon coarse sea salt
2 tablespoons fresh ground pepper
3 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped fresh thyme
1 teaspoon finely chopped fresh thyme
3 garlic cloves, crushed
1/3 cup vodka
1/4 cup olive oil
2 tablespoons vegetable oil
4 tablespoons butter
Rub the roast with the salt and pepper. Place it in a resealable plastic bag. 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 overnight or for at least 4 hours. Let the meat come to room temperature before cooking.
Preheat the oven to 425°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 4 to 6 minutes.
Transfer the meat to a baking pan. Insert a meat thermometer into the thickest part of the roast. Roast in the middle of the oven, turning once, for about 1 1/2 hours, until the thermometer (or an instant-read thermometer) registers 130°F for medium-rare; before the roast is done baste with leftover marinade.
Transfer the meat to a cutting board and let it rest, uncovered, for at least 20 minutes. Save cooking juices.
Just before serving, pour the cooking juices into a saucepan and heat gently. Stir in the butter. Season it with salt, pepper and the remaining thyme. Strain the sauce and discard the herbs.
Carve the meat and serve with the sauce.