Bourbon Beef Tenderloin

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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.

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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.

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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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DELICIOUS!!!!!!!

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another AMAZING and EASY recipe from Paula!! I have made this several times and it is always consistent in flavor and a crowd pleaser!!!! I slow cook the tenderloin in the oven and baste it with the marinade then let the meat rest before slicing. I make this for the holidays and serve as an appetizer with mini rolls and horseradish sauce. GREAT!!!

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I will definitely make this recipe again. It is delicious! We made for our New Years eve dinner - great flavor.

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Very disappointing! A waste of an expensive cut of meat.

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STUPENDOUS flavor. Thanks to the last reviewer, I served this with twice baked potato casserole (Emeril's, not Paula's and with a version of the green beans and feta. Those are both wonderful recipes, too, real keepers, but this beef has such FABULOUS flavor it stole the show. We grilled this and I also reduced the sauce as suggested. Cannot state strongly enough how delicious this is. Get fresh cilantro and fresh thyme and use MORE than recommended. I did and was thrilled with the result. Also, use a good bourbon. The taste of the bourbon is such an important part of the balance of this marinade -- choose one with a smooth finish!

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Delicious!! Made it per the directions -- wonderful flavor. Used Jack Daniels, which I think was perfect. I also reduced the marinade and made a sauce -- I'm actually disappointed that Paula didn't make that part of the recipe. You MUST do that -- it totally made the dish! Kept it at a slow boil for an hour and then thickened with corn starch. Everybody went back for more sauce. I marinated it overnight and cooked it in the oven at 350 for a little over an hour, which resulted in the middle being medium and the ends well done. Made it with a 6 pound tenderloin for 10 guests (all women and had lots left over. Served it with twice-baked potato casserole (also Paula's recipe and green beans w/ feta and almonds, which was perfect. Can't recommend this enough!

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This is very good and works for pork also.