Bourbon Beef Tenderloin

[Roguish Lawyer]

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]

RL this sounds delicious, tried and true recipie?

[Roguish Lawyer]

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]

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]

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]

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]

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

[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. :D

:munchin

[Team Sergeant]

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



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

Bon Appetit

[Roguish Lawyer]

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. :D

:munchin

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

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]

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]

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 :D

:lifter

[Team Sergeant]

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]

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]

Thanks Gypsy!

I'll have a look see.

TS

[Gypsy]

You're welcome, hope it helps. Some of the recipies on the related sites sound pretty tasty.

[Roguish Lawyer]

Well, we have some threads on good bourbon. For cooking, just use Jack Daniels or Jim Beam. JD is my preference. If you want to use something better but not ridiculously expensive, I would suggest Gentleman Jack or Maker's Mark.

[Roguish Lawyer]

To be clear, Jack Daniels technically is not "bourbon," but rather Tennessee whiskey, because it is charcoal filtered. But it is close enough. :D

[Roguish Lawyer]

Originally posted by Team Sergeant
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

Have you made it yet? I hope you'll be kind enough to share some feedback.

Doc T, this goes for you too.

[Team Sergeant]

Nope, I'm still testing the bourbon.:D

Will attempt the recipe Monday night.

TS

[The Reaper]

I have confiscated the keys to the bourbon locker from my wife after a recent cooking incident.

She now has a bottle of Jim Beam to cook with. I am not sure that any dish exposed to heat you can tell the brand of bourbon.

We do a bourbon marinated flank steak that is pretty good.

TR

[brewmonkey]

I am heading down to KC this afternoon and will check in with my favorite store. I know they carry mini's of almost every spirit out there but will see if they have the bourbon sampler packs.

[Roguish Lawyer]

Originally posted by The Reaper
We do a bourbon marinated flank steak that is pretty good.

And the recipe is?