Categories: beef, mardi gras, southern
Ingredients
- 1 c bourbon
- 1 c brown sugar
- 2/3 c soy sauce
- 1 bunch cilantro, chopped
- 1/2 c lemon juice
- 1 T Worcestershire sauce
- 2 c water
- 3 to 4 springs fresh thyme, chopped
- 4 1/2-5 lb beef tenderloin, silver connective tissue removed
- Oil for grill
Directions
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Prepare marinade by combining bourbon, brown sugar, soy sauce, cilantro, lemon juice, Worcestershire sauce, water and thyme.
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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.
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Pour marinade over meat, cover and refrigerate 8 to 12 hours. Turn meat over several times during that time.
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Prepare grill for cooking (or preheat oven to 350F). When fire is ready, place meat on oiled grill, reserving marinade. Cook over high heat with lid closed, turning often; occasionally baste. Cooks rare in about 30 minutes on grill or 45 in oven, Serve with Horseradish Cream