Bourbon is really the quintessential spirit of the South. In Bourbon County Kentucky, I cooked theses bourbon-laced delights with Chef Colonel Michael Edwards Maters in his family's mansion. He provided not only great hospitality and food, but fine bourbon and cigars. Kevin Brauch, The Thirsty Traveler
Ingredients
- 1 cup red wine vinegar
- 1 cup olive oil
- 1 cup bourbon
- 1 beef tenderloin
- Cooked asparagus, as an accompaniment
Directions
Preheat oven to 500 degrees F.
Combine red wine vinegar, olive oil, and bourbon. Massage mixture into the beef with your hands. Marinate the beef tenderloin in the refrigerator for 1 hour. Place marinated beef tenderloin in a roasting pan, place in oven and cook for 30 minutes (if you like rare beef, cook longer if you prefer your beef more well done). Let stand for about 1 hour. Place on serving platter and serve with fresh asparagus
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By kathykilo
The Villages, FL
on April 07, 2007
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I prepared this dish for friends, everyone loved it. I did cut back on the vinegar due to a previous review. It was not "vinegary" at all.
By bizyclub_4789490
aurora, CO
on July 19, 2006
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too sour tasting with the red wine vinegar & boubon mixture.
Thought it ruined a great cut of meat.
By casey9499_2703011
Windsor, CT
on November 29, 2005
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I am not a fan of bourbon, but the marinade gave a nice taste to the beef and a good crackle to the outside of the roast. I would make this dish again.
I'd have given it 5 stars for flavor, but admit that I downgraded it a little due to the need to clean the oven!
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