Andreas Viestad's Vodka-Marinated Sirloin

Ingredients

• 1 (4 lb)  boneless sirloin tip roast or beef tenderloin or 4 rib eye steaks or beef t-bone steaks

• 1 tablespoon coarse salt
• 2 tablespoons fresh ground pepper
• 4 tablespoons finely chopped fresh parsley
• 2 tablespoons finely chopped fresh thyme
• 1 teaspoon finely chopped fresh thyme
• 1 tablespoon fresh rosemary
• 3 garlic cloves, crushed
• 1/3 cup vodka (pepper or currant vodka or other flavored vodka would be really yummy!)
• 1/4 cup olive oil
• 2 tablespoons vegetable oil
• 4 tablespoons butter

Directions

1. 1

   Rub the roast with the salt and pepper. Place it in a resealable plastic bag. Add the parsley, 2 tablespoons of thyme, 1 Tb rosemary, 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.

2. 2

   Preheat the oven to 425°F.

3. 3

   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.

4. 4

   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.

5. 5

   Transfer the meat to a cutting board and let it rest, uncovered, for at least 20 minutes. Save cooking juices.

6. 6

   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.

7. 7

   Carve the meat and serve with the sauce.