Shelly's Recipe

BOURBON TENDERLOIN

Category: Beef I - Roasts, Tenderloins, Misc

1 cup bourbon and brown sugar
2/3 cup soy sauce or teriyaki sauce
1 bunch cilantro, chopped
1/2 cup lemon juice
1 tbsp Worcestershire sauce
2 cups water
3-4 springs fresh thyme, chopped
1 (5 lb) beef tenderloin, silver connective tissue removed
Oil for grill

Horseradish cream
1 cup heavy cream
1/4 cup drained horseradish

Prepare marinade by combine first 8 ingredients in a resealable bag. Fold the tail end of the beef back underneath itself so that it is of uniform thickness. Secure with a butcher’s string. Place in bag, turning to coat, and refrigerate 8-12 hours. Turn meat several times during this time.

Prepare horseradish cream by whipping cream until stiff. Stir in horseradish. Mix well.

Prepare grill for cooking. When coals are hot, place meat on oiled grill, reserving marinade for basting. Cook over high heat with lid closed, turning often, occasionally basting. Cook in about 35-50 minutes. Serve with Horseradish cream on the side. Serves 8-10