----- Original Message -----
From: "Mike and jean" <[email protected]>
To: <[email protected]>
Sent: Thursday, February 28, 2013 12:58 PM
Subject: [CnD] Bourbon Beef Tenderloin
Bourbon Beef Tenderloin
SERVES 8 TO 10
This recipe is for the grill. Beef can also be cooked in the oven at 350
degrees for 45 minutes to 1 hour. Use a meat thermometer: rare-115 to 120
degrees; medium rare-130 to 135 degrees; medium-140 to 145 degrees. Buy a
whole tenderloin, about 41/2 to 5 pounds, and have the butcher remove the
"silver" connective tissue.
1 cup bourbon
1 cup brown sugar
2/3 cup soy sauce I bunch cilantro, chopped
1/2 cup lemon juice
1 tablespoon Worcestershire sauce
2 cups water
3 to 4 sprigs fresh thyme, chopped
1 beef tenderloin, silver connective tissue removed Oil for grill
Prepare marinade by combining bourbon, brown sugar, soy sauce, cilantro,
lemon juice, Worcestershire sauce, water, and thyme. Be sure tenderloin is
completely trimmed of any fat and connective tissue. Fold the tail end of
the beef back underneath itself so that it is of uniform thickness. Secure
with butcher's string. Pour marinade over meat, cover, and refrigerate 8
to
12 hours. Turn meat over several times during that time. Prepare grill for
cooking (or preheat oven to 350 degrees). When fire is ready, place meat
on
oiled grill, reserving marinade. Cook over high heat with lid closed,
turning often; occasionally baste. Cooks rare in about 30 or 45 minutes in
the oven. Serve with Horseradish Cream on the side.
Exercise Daily
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