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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 lb.) beef tenderloin
    Oil, to brush grill

  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.

  Preheat grill or oven to 350F. 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. Serve with horseradish cream on the side.