1 Video | Photo: Bourbon Beef Tenderloin Recipe
Ingredients
- 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
Directions
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.
Serve with horseradish cream on the side.
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By joeybill_9298767
WM, NJ
on December 26, 2012
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I got a little worried when mixing all the ingredients together for the marinade.I almost stopped and went with a tried and true. But thanks to my mom, she encouraged me to continue on.OH MY GOSH!!!Thank goodness she did.I marinated two six pounds tenderloins for 24 hours.Cooked in the oven high heat at 450 for 30 minutes and lowered to 350 until the beef temp was 125.Let it sit for 10 min, sliced and served.It was rare-medium.I reveresed it because it was pink all the way through except at the ends.I made the gorgonzla cheese sauce (prepared a day aheadto drizzle over the beef.Perfect compliment but the beef really didn't need anything to taste delish. Made for 21 guests, served with a spinach, goat cheese, cranberry salad, ceasar salad, and shrimp scampi, great crusty bread and wine. I have been elevated to ROCK STAR status in my family.HUGE hit!!!!I will make this again. My family will riot if I don't. This was one darned successful Christmas Eve.
By kimstemel_11633178
Marietta, GA
on December 25, 2012
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I have been afraid for so long to try a tenderloin recipe, but this turned out great. I reduced the marinade also and although I made it too thick, it still tasted awesome with everything. Don't worry if you think it's too sweet when you're tasting it. It compliments the beef well.
Also, don't freak out if you watch the video after you have the tenderloin in the marinade. Paula says to add parsley instead of cilantro so I almost lost it.
By navelgazer
on December 03, 2012
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I have made this several times and every time I serve it people think I'm freaking BRILLIANT!!! I just let them think it : Like one of the previous reviewers... I, too think it's a waste not to leverage the marinade. I also reduced it last Christmas, thickened with cornstarch and added some cream...It was delish. Oh, but watch a youtube about how to prepare a tenderloin...very helpful to me the first time!
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