The fjords offer produce as clear as their water. Norwegian cook ANDREAS VIESTAD puts a modern spin on Norway’s natural bounty…
1.8kg boneless sirloin roast or beef tenderloin roast
1 tbsp coarse sea salt
2 tbsp crushed black peppercorns
3 tbsp finely chopped parsley
2 tbsp, plus 1 tsp, finely chopped thyme
3 garlic cloves, crushed
5 tbsp grain vodka
4 tbsp olive oil
2 tbsp vegetable oil
90g unsalted butter
1.Rub the meat with the salt and peppercorns. Place it in a resealable plastic bag. Add the parsley, 2 tbsp of thyme and the garlic, and pour in the vodka and olive oil. Seal the bag and place in a bowl in the refrigerator for 2-3 days, turning the bag twice a day so the meat marinates evenly.
2. Let the meat stand at room temperature for 1-2 hours before cooking. Preheat the oven to 220 C. Take the meat out of the plastic bag, reserving the marinade. Heat a large non-stick skillet over a high heat. Heat the vegetable oil and sear the meat on all sides, for about 4-6 minutes.
3. Transfer the meat to a baking tin. Place a meat thermometer (or an instant-read thermometer) in the thickest part of the roast. Roast in the middle of the oven, turning once, for 1-1¼ hours (25-30 minutes if using tenderloin), until the thermometer registers 55 C for medium-rare. When the roast is done, pour the reserved marinade over it. Place the meat on a cutting board and let it rest, uncovered, for at least 20 minutes. Set the baking dish aside.
4. Just before serving, pour the cooking juices into a saucepan and heat gently. Stir in the butter. Season again and add the remaining thyme. Strain the sauce and discard the herbs. Carve the meat and arrange on a platter with the sauce on the side.
ANDREAS VIESTAD is a Norwegian cook.
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This article has also been published in The Times.