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Old 10-03-2005, 09:14 AM   #1
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Join Date: Aug 2004
Location: USA, Oklahoma
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Bourbon Beef Tenderloin

This one calls for you to grill the tenderloin over high heat in a covered grill. I'm not to sure about that, as with all the sugar in the marinade, it might scorch. This may be a candidate for cooking offset, covered, with a really hot fire, then finished directly over the coals the last few minutes to mark it. Rare for beef is 130F at the thick end. Use a probe thermometer to check. Remember, carry-over cooking will keep cooking the tenderloin, so if you want rare, pull it at 125F, and let it rest for 10 minutes before carving.

Bourbon Beef Tenderloin
Yield: 8 - 10 servings

1 c bourbon
1 c brown sugar
2/3 c soy sauce
1 bunch cilantro, leaves chopped
c lemon juice
1 T Worcestershire sauce
2 c water
3 - 4 sprigs fresh thyme, leaves chopped
one 5# beef tenderloin, silver connective tissue removed
Oil, to brush grill

Preheat grill or oven to 350F. Prepare marinade by combining the bourbon, brown sugar, soy sauce, cilantro, lemon juice, Worcestershire sauce, water, and thyme in a bowl. Make sure the tenderloin has been cleaned and the tissues has been removed. Fold the tail end of the beef back underneath itself so that it is of uniform thickness and secure with butcher's string. Place meat in a dish and pour marinade over meat, cover, and refrigerate for approximately 8 - 12 hours turning meat over several times.
When grill is ready, place meat on oiled surface and reserve the liquid from the marinade. Cook over high heat with lid closed, turning meat often and occasionally basting with the marinade. The tenderloin will cook to rare in approximately 30 - 45 minutes. Serve with horseradish cream on the side.

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