Shelly's Recipe

Bourbon Beef Tenderloin

Category: Roasts/Tenderloin - Beef

1 cup bourbon
3/4 cup firmly packed brown sugar
1/4 cup fresh lemon juice
2 tablespoons soy sauce
3 cloves garlic, minced
1 (3 1/2-pound) beef tenderloin, trimmed
2 teaspoons vegetable oil
1/2 cup finely chopped yellow onion
3 cloves garlic, minced
1/4 cup bourbon
1/2 cup Worcestershire sauce
3/4 teaspoon cornstarch
1 (12-ounce) bottle chili sauce
1/4 cup soy sauce
2 teaspoons stone-ground mustard
1/2 teaspoon ground black pepper
1/2 teaspoon ground cumin

(1) Tenderloin: In a heavy-duty resealable plastic bag, combine bourbon and next 4 ingredients; add beef. Press air out of bag, and seal. Turn bag several times to distribute the marinade; place bag in a large bowl, and chill for 1½ hours, turning occasionally.

(2) Preheat grill to medium-high heat (350° to 400°). Remove meat from bag, and discard marinade. Let beef stand at room temperature for 20 to 30 minutes.

(3) Grill, covered with grill lid, for 30 to 35 minutes or until 135° or desired degree of doneness, rotating beef a quarter-turn every 5 minutes. Remove from grill, cover loosely with aluminum foil, and let stand for 10 minutes. Cut beef into ¼-inch-thick slices.

(4) Sauce: In a medium saucepan, heat oil over medium heat. Add onion and garlic, and cook for 10 minutes or until onion is tender. Add bourbon, and increase heat to medium-high; cook for about 5 minutes or until liquid has nearly evaporated.

(5) In a small bowl, stir together Worcestershire sauce and cornstarch until smooth. Add Worcestershire mixture, chili sauce, and remaining 4 ingredients to onion mixture, stirring until combined. Bring to a boil; reduce heat to medium, and cook, stirring constantly to prevent scorching, for 6 to 8 minutes. Let cool before serving.