Andreas Viestad's Vodka Marinated Sirloin

Total Time: 73 hrs 15 mins Preparation Time: 72 hrs Cook Time: 1 hr 15 mins

Ingredients

• Servings: 8
• 4 lbs boneless sirloin tip roast
• 1 tablespoon coarse sea salt
• 2 tablespoons crushed black peppercorns
• 3 tablespoons parsley, finely chopped
• 2 tablespoons fresh thyme, finely chopped
• 1 teaspoon fresh thyme, finely chopped
• 3 garlic cloves, crushed
• 1/3 cup grain vodka (i used aquavit)
• 1/4 cup olive oil
• 2 tablespoons vegetable oil
• 4 tablespoons unsalted butter

Recipe

• 1 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 before cooking, let the meat stand at room temperature for 1 or 2 hours.
• 3 preheat the oven to 425 degrees f.
• 4 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 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 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 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 carve the roast and arrange on a platter with the sauce on the side.