Here it is. The last recipe for the 24, 24, 24 dinner I had in February. A lot of really good dishes, a lot of really good food, a lot of pictures and typing! This last one is pretty simple and super delicious too.
This was for the Western region: Nevada, Utah, Colorado, Idaho, Wyoming and Montana. Cowboys and rodeos, baby. Originally, foods were prepared directly over open fires, or in a Dutch oven. Today’s chefs have taken the region’s traditions and fused them into a satisfying cuisine that utilizes game, freshwater fish, grass-fed beef and bison.
I found an interesting recipe by Jeremiah Water, another pioneer of California cuisine. I know this wasn’t for California, but this dish sounded appropriate. Vodka Marinated Rib Roast. How could I pass on that? Vodka & beef?! Shush yo’ mouth!
Then, problems. I couldn’t find rib roast, the closest I came was a sirloin roast. I ordered 2 lbs of it and the piece of meat, though beautiful, didn’t seem large enough. Because of this, I ended not using the roast for the party and sub’ing it with filets. I still marinated them in vodka, of course. So, you get a 2-fer here, how-tos for the filet and roast.
Vodka Marinated Filet Mignon
4 tenderloin filets, trimmed
4 slices bacon, thick cut
1/4 cp vodka
1 tsp sea salt
1-1/2 tsp fresh ground pepper
1-2 cloves garlic, crushed
Wrap each filet with one slice of bacon and secure with a toothpick. In a shallow bowl, combine the rest of the ingredients and dip the filets in this slurry.
Make sure to coat all sides and allow it to marinate in fridge for at least 20 minutes, but no more than 2 hours.
Heat a skillet until smokey, add a bit of olive oil and sear the filets. Depending on how done you’d like it, sear for 3 or so minutes per side. Remove from the skillet and set aside for a few minutes to allow the juices to redistribute. For the meal, we served these with an awesome Potato Chive Tart.
And since I already had this beautiful roast…
Vodka Marinated Roast
2-3 lb sirloin roast
5 bay leaves
1/2 cp vodka
1-1/2 tbsp sea salt
1 tbsp fresh ground pepper
Using a sharp knife, make shallow slits in the fat and insert the bay leaves. I cut the leaves into small sections that made sliding them easier.
Combine the rest of the ingredients and rub it all over the roast. Let stand at room temperature for 2 hours.
Preheat the oven to 325°. Heat a skillet until smokey and sear the roast on all sides.
Transfer to your roasting pan (I used the same skillet, just added a roasting rack), insert an oven-safe meat thermometer and roast until it reaches 140° for rare to 160° f0r medium.
Transfer the roast to a carving board, cover loosely with foil and let rest for 30 minutes.
Carve the roast into thick slices and transfer to plates. Pour any carving juices over the meat and serve at once.
Yeah. I know.
You can use the same basic marinade for any cut of beef you like.