Recipe by EdsGirlAngie
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.
Top Review by diner524
I made this for a ZWT3 dinner last night. It was excellent, the meat was so tender and flavorful. I used a ribeye steak and grilled it rather cooking it in oven. Thanks for great recipe.
- 1814.36 g boneless sirloin tip roast
- 14.79 ml coarse sea salt
- 29.58 ml crushed black peppercorns
- 44.37 ml parsley, finely chopped
- 29.58 ml fresh thyme, finely chopped
- 4.92 ml fresh thyme, finely chopped
- 3 garlic cloves, crushed
- 78.07 ml grain vodka (I used aquavit)
- 59.14 ml olive oil
- 29.58 ml vegetable oil
- 59.16 ml unsalted butter
Directions See How It's Made
- 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.
- Before cooking, let the meat stand at room temperature for 1 or 2 hours.
- Preheat the oven to 425 degrees F.
- 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.
- 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 -- ).
- When done, transfer the meat to a cutting board and let it rest, uncovered, for at least 20 minutes; set the roasting pan aside.
- 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.
- Carve the roast and arrange on a platter with the sauce on the side.