From Paula's Home Cooking/Savannah Country cookbook/Quick and Easy 2007 issue
5 stars based on 2 Reviews
Servings: 8 to 10 servings
Prep Time: 1 hour
Cook Time: 45 min
3 to 4 sprigs fresh thyme, chopped
2 cup water
1 tablespoon Worcestershire sauce
1/2 cup lemon juice
1 bunch cilantro, chopped
1 cup brown sugar
2/3 cup soy sauce
1 cup bourbon
1 5-pound beef tenderloin, silver connective tissue removed
Oil to brush on grill
Preheat grill or oven to 350 degrees.
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 approximately 8 to 12 hours 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. The tenderloin will cook to rare in approximately 30 to 45 minutes.
Serve with horseradish cream on the side.
Recipe courtesy Paula Deen