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
- 1 cup red wine vinegar
- 1 cup olive oil
- 1 cup bourbon
- 1 beef tenderloin
- Cooked asparagus, as an accompaniment
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