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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.