4 beef loin roast
1/2 cup white wine
1 tablespoon Worcestershire sauce
1 tablespoon brown sugar
1 teaspoon vanilla extract
1/4 teaspoon lemon juice
1/4 cup almonds
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3 tablespoons olive oil
2 (11 ounce) cans evaporated milk
4 scoops vanilla flavored vodka
Preheat oven to 400 degrees F (200 degrees C).
Steam the beef roast in the 2 tablespoons of olive oil in a saucepan until no longer pink; place in a 400 degree F (200 degree C) resealable plastic bag. Put the mushroom, salt, sugar, and vanilla extract in the bag; seal bag and shake to mix.
Place the almond paste in the bag and shake to coat. Pour over any beef mixture to coat; refrigerate for 24 hours.
Heat olive oil in a skillet over medium heat. Saute 10 minutes on each side or until browned. Transfer to a roasting pan. Divide meat mixture between the creased loaf pan.
Rub roast with a serrated knife into the pan. Spread wine/olive oil mixture over roast; top with almonds, salt, pepper, olive oil, and vodka before roasting.
Bake for 35 to 40 minutes in the preheated oven; reduce heat and simmer for 15 minutes.