Bourbon Beef Tenderloin

Bourbon Beef Tenderloin
Makes about 10 servings
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Beef
  1. 1 (3 1/2-pound) beef tenderloin, trimmed
  2. 1 cup bourbon
  3. 3/4 cup firmly packed brown sugar
  4. 1/4 cup fresh lemon juice
  5. 2 tablespoons soy sauce
  6. 3 cloves garlic, minced
Sauce
  1. 2 teaspoons vegetable oil
  2. 1/2 cup finely chopped yellow onion
  3. 3 cloves garlic, minced
  4. 1/4 cup bourbon
  5. 1/2 cup Worcestershire sauce
  6. 3/4 teaspoon cornstarch
  7. 1 (12-ounce) bottle chili sauce
  8. 1/4 cup soy sauce
  9. 2 teaspoons stone-ground mustard
  10. 1/2 teaspoon ground black pepper
  11. 1/2 teaspoon ground cumin
Instructions
  1. For beef: In a heavy-duty resealable plastic bag, combine all ingredients. Seal and turn bag several times to combine; place bag in a large bowl, and refrigerate for 2 hours, turning occasionally.
  2. Remove meat from bag, and discard marinade. Let beef stand at room temperature for 30 minutes. Preheat grill to medium-high heat (350° to 400°).
  3. Grill, covered with grill lid, turning occasionally, for 30 to 35 minutes or until a meat thermometer inserted in thickest portion registers 135° or desired degree of doneness. Remove from grill, cover loosely with foil, and let stand for 10 minutes. Cut beef into ¼-inch-thick slices.
  4. For sauce: In a medium saucepan, heat oil over medium heat. Add onion and garlic, and cook for 10 minutes or until onion is tender. Add bourbon, and increase heat to medium-high; cook for about 5 minutes or until liquid has nearly evaporated.
  5. In a small bowl, stir together Worcestershire sauce and cornstarch until smooth. Add Worcestershire mixture, chili sauce, and remaining 4 ingredients to onion mixture, stirring until combined. Bring to a boil; reduce heat to medium, and cook, stirring constantly to prevent scorching, for 6 to 8 minutes. Let cool slightly before serving with beef.
Paula Deen Magazine http://www.pauladeenmagazine.com/
2015-06-16T08:33:14+00:00