Sunday, February 13, 2011

Bourbon Beef Tenderloin


 My dad and I love to try new recipes and when he found this one we both knew it was going to be good.  We knew we were going to love it is because it is a Paula Deen recipe, and let's be honest, she doesn't make much that we don't like.  This is one of those recipes that we have for Sunday Dinner for special occasions, whether company is coming over, it is someone's birthday or it is a holiday.  It is incredible!

Bourbon Beef Tenderloin

1 cup bourbon 
1 cup brown sugar 
2/3 cup soy sauce 
1 bunch cilantro, leaves chopped 
1/2 cup lemon juice 
1 tablespoon Worcestershire sauce 
2 cups water 
3 to 4 sprigs fresh thyme, leaves chopped 
1 (5-pound) beef tenderloin, silver connective tissue removed 
Oil, to brush grill

Preheat grill or oven to 350 degrees F.

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 4 to 6 hours, or up to overnight, 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. Cook for approximately 25 minutes for medium rare.  Let the steak rest for 20 minutes before carving.


Create your own au jus sauce by deglazing the roasting pan with red wine.
Serve with horseradish and au jus sauce on the side.
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