norgeskog
Washing Up
I have a new cookbook (new about 6 months ago) named Kitchen of Light by Andreas Viestad. HE has a cooking show in Europe (Scandinavia mainly) and the book is featured, naturally) I love this recipe, although he called it Vodka-Marinated Sirloin
VODKA-MARINATED SIRLOIN (Serves 8)
1 4-pound bonless sirloin roast or beef tenderloin roast
1 Tbs coarse sea salt
2 Tbs crushed black pepper corns
3 Tbs finely chopped fresh parsley
2 Tbs plus 1 tsp finely chopped fresh thyme
3 garlic cloves
1/3 cup grain vodka (he says grain because they also have potatoe)
1/4 cup extra virgin olive oil
2 Tbs vegetable oil
4 Tbs unsalted butter
Rub the roast with salt and pepper. Place it in a resealable plastic bag and add the parsley, 2 Tbs 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 2-3 days, turning the bag twice a day so the meat marinates evenly.
Let the meat stand at room temperature for 1-2 hours before cooking. Preheat oven to 425F. Take the meat out of the bag and 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 4-6 minutes.
Transfer the meat to a baking pan and place a meat thermometer in the thickest part of the roast and place in the middle of the oven. Roast for 1 to 1-1/4 hours (25-30 minutes if using a tenderloin) turning once.If using a thermometer heat to 130F for medium-rare. Transfer meat to a cutting board and let it rest, uncovered for at least 20 minutes. Just before serving, pour the cooking juices and marinade into a saucepan and heat gently. Stir in the butter. Season to taste with salt and pepper and the remiaining thyme. Strain the sauce and discard the herbs just before serving.
I loved this, but cut it down for serving 2. He had interesting side dishes: oven dried tomatoes, ptoato gratin and parsnips and rudabega, and savoy cabbage with dill butter and bacon.
VODKA-MARINATED SIRLOIN (Serves 8)
1 4-pound bonless sirloin roast or beef tenderloin roast
1 Tbs coarse sea salt
2 Tbs crushed black pepper corns
3 Tbs finely chopped fresh parsley
2 Tbs plus 1 tsp finely chopped fresh thyme
3 garlic cloves
1/3 cup grain vodka (he says grain because they also have potatoe)
1/4 cup extra virgin olive oil
2 Tbs vegetable oil
4 Tbs unsalted butter
Rub the roast with salt and pepper. Place it in a resealable plastic bag and add the parsley, 2 Tbs 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 2-3 days, turning the bag twice a day so the meat marinates evenly.
Let the meat stand at room temperature for 1-2 hours before cooking. Preheat oven to 425F. Take the meat out of the bag and 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 4-6 minutes.
Transfer the meat to a baking pan and place a meat thermometer in the thickest part of the roast and place in the middle of the oven. Roast for 1 to 1-1/4 hours (25-30 minutes if using a tenderloin) turning once.If using a thermometer heat to 130F for medium-rare. Transfer meat to a cutting board and let it rest, uncovered for at least 20 minutes. Just before serving, pour the cooking juices and marinade into a saucepan and heat gently. Stir in the butter. Season to taste with salt and pepper and the remiaining thyme. Strain the sauce and discard the herbs just before serving.
I loved this, but cut it down for serving 2. He had interesting side dishes: oven dried tomatoes, ptoato gratin and parsnips and rudabega, and savoy cabbage with dill butter and bacon.