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Category: Roasts/Tenderloin - Beef
Prep Time: Cook Time: Total Time:
1 cup bourbon
1 cup brown sugar
2/3 cup soy sauce
1 cup chopped cilantro
1/2 cup lemon juice
1 tbsp plus 1 tsp Worcestershire sauce
2 cups water
1 tsp dried leaf thyme
1 beef tenderloin, about 5 pounds, trimmed
Combine the first 8 ingredients together. Fold the tail end of the beef back underneath itself so that it is an even thickness. Secure with cooking twine and place in a nonreactive dish or pan. Pour marinade over tenderloin, cover, and refrigerate for 6 to 10 hours. Turn meat from time to time to keep it coated with marinade.
Preheat oven to 400. Roast, uncovered, basting occasionally, for 45 to 50 minutes for medium-rare to medium. Meat thermometer should read 140 degrees for medium rare, 155 degrees for medium.
Serve with horseradish cream on the side.
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BOURBON BEEF TENDERLOIN
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Category: Roasts/Tenderloin - Beef
Prep Time: Cook Time: Total Time:
1 cup bourbon
1 cup brown sugar
2/3 cup soy sauce
1 cup chopped cilantro
1/2 cup lemon juice
1 tbsp plus 1 tsp Worcestershire sauce
2 cups water
1 tsp dried leaf thyme
1 beef tenderloin, about 5 pounds, trimmed
Combine the first 8 ingredients together. Fold the tail end of the beef back underneath itself so that it is an even thickness. Secure with cooking twine and place in a nonreactive dish or pan. Pour marinade over tenderloin, cover, and refrigerate for 6 to 10 hours. Turn meat from time to time to keep it coated with marinade.
Preheat oven to 400. Roast, uncovered, basting occasionally, for 45 to 50 minutes for medium-rare to medium. Meat thermometer should read 140 degrees for medium rare, 155 degrees for medium.
Serve with horseradish cream on the side.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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