Bourbon Beef Tenderloin

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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.

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best beef I've ever made and/or had! Not a big beef eater, but this was truly delicious. Soft and light and flavorful. Doesn't need the horseraddish cream. I love horseraddish in general, and this 'cream' was just too much fluffy extra you didn't need. PS - we roasted ours in oven at 350 for an hour.

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Wow! The brown sugar, bourbon, lemon juice and soy sauce combined for fantastic flavor. Soaked it for 6 hours, then screened the parsley/thyme sprigs from the marinade. I then boiled/reduced the marinade to a more concentrated liquid and poured that over the beef as I turned it on the grill. A huge hit with my guests. My new favorite!

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Simple and tasty. Used this on some deer tenderlion. Family loved it.

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I made this for friends one Thanksgiving and it made one of them cry, it was so good! I am making it for friends next week for Easter.

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Paula, my dear, this is THE best marinade I have ever used. I marinated a flank steak overnight and I did it exactly per your recipe. Jim and I both were saying that it was the best flank steak I had ever made, and I've used lots of different marinades but from now on this is it for us!! The flavor is just amazing. Paula, you are so fun to watch and you are an inspiration for me!