Bourbon Marinated Beef Tenderloin with Dry Herb Rub

By á-11625

Chef Nancy Ricks of Home Sweet Home Personal Chef Service has her unique twist on a traditional holiday entree.

Ingredients

• 3- 5 lb beef tenderloin (cleaned)
• 1 cup bourbon (wild turkey works great)
• 2 T dry thyme
• 2 T dry rosemary
• 1 T dry oregano
• 2 T finely chopped garlic
• 3 T coarsley ground pepper
• 2 T kosher salt
• 1/8 cup of olive oil

Preparation

Step 1

Mix all ingredients except bourbon. Marinate beef tenderloin in a zip lock bag with bourbon for 1 hour. Preheat oven to 425 degrees F and place roasting pan in over for 10 minutes to heat. Remove tenderloin from bourbon and rub te remaining mixed ingredients over tenderloin and press to stick.

Place tenderloin in heated roasting pan and cook for 10 minutes. Turn tenderloin over and heat 10 more minutes. Reduce temperature to 375 degrees F and cook until desired doneness. Approximately 20 minutes for medium rare (internal temp 135 degrees F) Approximately 30 minutes for medium(145 degrees F) Remember, temperature will rise 5-10 degrees after removal from oven and continue to cook.

Let tenderloin rest 15 minutes prior to slicing.