Bourbon Beef Tenderloin
Makes about 10 servings
  • 1 (3½-pound) beef tenderloin, trimmed
  • 1 cup bourbon
  • ¾ cup firmly packed brown sugar
  • ¼ cup fresh lemon juice
  • 2 tablespoons soy sauce
  • 3 cloves garlic, minced
  • 2 teaspoons vegetable oil
  • ½ cup finely chopped yellow onion
  • 3 cloves garlic, minced
  • ¼ cup bourbon
  • ½ cup Worcestershire sauce
  • ¾ teaspoon cornstarch
  • 1 (12-ounce) bottle chili sauce
  • ¼ cup soy sauce
  • 2 teaspoons stone-ground mustard
  • ½ teaspoon ground black pepper
  • ½ teaspoon ground cumin
  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.
Recipe by Paula Deen Magazine at