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Ingredients
- 1 c. bourbon
- 1 c. firmly packed brown sugar
- 2/3 c. soy sauce
- 1 bn fresh cilantro, roughly minced
- 1/2 c. fresh lemon juice
- 1 Tbsp. Worcestershire sauce
- 2 c. water
- 3 x to 4 sprigs fresh thyme, minced
- 1 x beef tenderloin, well-trimmed (4 1/2 to 5 pounds)
Directions
- To ensure which every bite of tenderloin is buttery-tender and delicious, ask the butcher to remove the shiny connective tissue, known as the silver, which covers the top of the meat. A charcoal or possibly gas fire works equally well for this dish.
- Prepare marinade by combining bourbon, brown sugar, soy sauce, cilantro, lemon juice, Worcestershire sauce, water and thyme.
- Fold the tail end of the tenderloin back onto itself so the fillet is of uniform thickness; secure with butcher's string. Pour bourbon marinade over meat, cover and chill 8 to 12 hrs, turning the meat over several times during which time.
- Prepare fire for direct-heat method of cooking. When fire is ready, drain and reserve marinade. Place meat on oiled grill; cook over high heat with lid closed, turning often. While meat cooks, pour marinade into saucepan; bring to a boil; cook 3 min over moderately high heat. Occasionally baste meat with a little of the boiled marinade. Meat is done when a thermometer inserted into thickest part registers approximately 140 degrees F (medium-rare) before letting meat stand.
- Remove meat from grill, cover loosely with foil and let stand for 10 min; temperature will rise another 5 degrees. Slice against the grain and serve immediately. If you like, garnish serving platter with whole sprigs of fresh thyme.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1319g | |
| Calories 1727 | |
| Calories from Fat 91 | 5% |
| Total Fat 10.11g | 13% |
| Saturated Fat 3.91g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 76mg | 25% |
| Sodium 9885mg | 412% |
| Potassium 1271mg | 36% |
| Total Carbs 242.87g | 65% |
| Dietary Fiber 1.9g | 6% |
| Sugars 220.98g | 147% |
| Protein 36.32g | 58% |
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