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.
Whip 1 cup of heavy cream until stiff. Stir in 1/4 cup of drained horseradish. Mix well.