Make sure to turn the bag several times so that the meat is evenly coated with the marinade. If necessary, white vermouth can be used instead of vodka.
Serves: 8Hands-on: 20 minutesTotal: 9 hours 20 minutesDifficulty: Easy
- ½ cup vodka
- 2 Tbsp. olive oil
- 1 tsp. crushed black peppercorns
- 1 tsp. dried thyme
- 1 tsp. mustard seed
- 1 Tbsp. finely chopped fresh parsley
- 2 cloves garlic, crushed
- 3 lbs. boneless sirloin roast or beef tenderloin roast
- 6 parsley sprigs
- In a large resealable bag, combine the vodka, olive oil, crushed peppercorns, dried thyme, mustard seed, chopped parsley, and the crushed garlic. Add the roast. Place in the refrigerator and marinate, covered, for at least 8 hours or overnight. Turn the bag occasionally to make sure the roast is completely coated in the marinade.
- Preheat the oven to 425°. Remove the meat from the bag, and reserve the marinade.
- In a small saucepan, bring the marinade to a boil over medium-high heat. Reduce the heat to medium and let the marinade boil for 5 minutes. Remove from the heat.
- Place the roast on a rack in the roasting pan. Insert a meat thermometer into the thickest section of the roast. Roast until the internal temperature of the roast reaches at least 140° (about 1 hour). Brush the roast frequently with the marinade during cooking. Transfer the cooked roast to a cutting board and let stand for 5 minutes before cutting. Serve immediately, garnished with the parsley sprigs.