Bourbon Beef Tenderloin

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Servings: 8 to 10 servings
Prep Time: 1 hour
Cook Time: 45 min
Difficulty: Easy

Ingredients Add to grocery list

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


 

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Directions

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

Show: Paula's Home Cooking/Savannah Country cookbook/Quick and Easy 2007 issue
          Watch Paula on Food Network


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Reader Comments:

54321

I've been making this recipe for either Christmas Eve or Christmas Day for last several years and it's FANTASTIC. I make a good deal of Paula's recipes because they are simple and taste soooo good! I have a few of Paula's cookbooks as well. My company has never been disappointed!

By Kathleen on December 11, 2013

54321

Hi, Is there a way that I can get the recipe for the glaze/sauce that is used on the Beef Tenderloin. I had it at Lady and Sons and it was fantastic. Thank you, Bob Petersmith (A huge fan)

By Bob Petersmith on August 05, 2013

54321

Could you explain an easy "how to" on roasting chestnuts. I have long wanted to try them; however,mine always come out hard as hockey pucks.

By Signe Bollman on January 28, 2011

54321

This is outstanding! We had a party and served this and our guests were raving about it!

By Anonymous on April 03, 2010

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