Bourbon Beef Tenderloin

**Roguish Lawyer** · 07-18-2004, 18:03

Bourbon Beef Tenderloin

1 cup bourbon
1 cup brown sugar
2/3 cup soy sauce
1 bunch cilantro, chopped
1/2 cup lemon juice
1 tablespoon Worcestershire sauce
2 cups water
3 to 4 sprigs fresh thyme, chopped
1 beef tenderloin, silver connective tissue removed (about 5 pounds)
oil for grill

Prepare marinade by combining bourbon, brown sugar, soy sauce, cilantro, lemon juice, Worcestershire sauce, water, and thyme. Be sure tenderloin is completely trimmed of any fat and connective tissue. Fold the tail end of the beef back underneath itself so that it is of uniform thickness. Secure with butcher's string. Pour marinade over meat, cover, and refrigerate 8 to 12 hours. Turn meat over several times during that time. Prepare grill for cooking (or preheat oven to 350°). When fire is ready, place meat on oiled grill, reserving marinade [use to baste]. Cook over high heat with lid closed, turning often; occasionally baste. Cooks rare in about 30 to 45 minutes in the oven. Serve with Horseradish Cream on the side.
Serves 8 to 10.

Horseradish Cream:
Whip 1 cup of heavy cram until stiff. Stir in 1/4 cup of drained horseradish. Mix well.

Gypsy · 07-18-2004, 18:45

RL this sounds delicious, tried and true recipie?

**Roguish Lawyer** · 07-18-2004, 20:33

Quote:

Originally posted by Gypsy
RL this sounds delicious, tried and true recipie?

No, I just saw it while I was doing something else and thought I'd post it.

**Team Sergeant** · 07-18-2004, 20:39

Quote:

Originally posted by Roguish Lawyer
No, I just saw it while I was doing something else and thought I'd post it.

Gypsy,

You want I should hurt him?

TS

Gypsy · 07-18-2004, 20:43

Quote:

Originally posted by Team Sergeant
Gypsy,

You want I should hurt him?

TS

TS,

I'll let you know after I try the recipie.

**Team Sergeant** · 07-18-2004, 20:48

Quote:

Originally posted by Gypsy
TS,

I'll let you know after I try the recipie.

Roger, if you do not like the recipe just let me know. That sign thing he's got going on will be the last of his problems...

Gypsy · 07-18-2004, 20:53

LOL, roger that. Should be trying it out this upcoming weekend.

**Roguish Lawyer** · 07-24-2004, 18:25

I am making this tonight. But I changed the recipe a little. Used dried thyme instead of fresh, and substituted rosemary and sage for the cilantro. Will offer creamed horseradish for those who want it, but I'm putting sauteed mushrooms on top of the filets. I think I'm going to saute them in butter and bourbon.

**Team Sergeant** · 07-24-2004, 18:30

Quote:

Originally posted by Roguish Lawyer
I think I'm going to saute them in butter and bourbon.

First ensure all exits are clearly marked and free of obstructions.

Bon Appetit

**Roguish Lawyer** · 07-24-2004, 23:23

Quote:

Originally posted by Roguish Lawyer
I am making this tonight. But I changed the recipe a little. Used dried thyme instead of fresh, and substituted rosemary and sage for the cilantro. Will offer creamed horseradish for those who want it, but I'm putting sauteed mushrooms on top of the filets. I think I'm going to saute them in butter and bourbon.

Downright outstanding, so my guests said. Absolutely f'ing brilliant.

Now I'm truing to set up the camera. Sign is up and greased nicely. Even got my totally lib guest to help me do it! LOL

lrd · 07-25-2004, 06:04

Quote:

Originally posted by Roguish Lawyer
Even got my totally lib guest to help me do it! LOL

You have been paying attention. lol

**Roguish Lawyer** · 07-25-2004, 20:55

Here is the full menu for the evening:

Appetizer
Chilled jumbo shrimp and crab claws with cocktail sauce
served with 2002 Mer Soleil Chardonnay

Main course
Bourbon Beef Tenderloin with Bourbon Mushrooms
Grilled Green and White Asparagus
served with 1997 Parusso Barolo

Dessert
Raspberries surrounding creme brulee with cool whip

**Team Sergeant** · 07-29-2004, 13:41

Quote:

Originally posted by Roguish Lawyer
Bourbon Beef Tenderloin

1 cup bourbon

Doc T is interested and has requested the chef to prepare this dish.

Everything I know about bourbon could be placed in the head of a thimble and still have room to swim.

Would some one point me in the direction of a good bourbon. Thanks,

TS

Gypsy · 07-29-2004, 18:25

TS I like Jim Beam myself.

Perhaps you might enjoy this site, all about Bourbon and has recipies etc.

http://www.straightbourbon.com/homepage.html

**Team Sergeant** · 07-29-2004, 19:59

Thanks Gypsy!

I'll have a look see.

TS