This recipe is for the grill. Beef can also be cooked in the oven at 350 degrees for 45 minutes to 1 hour. Use a meat thermometer: rare—115 to 120 degrees; medium rare—130 to 135 degrees; medium—140 to 145 degrees. Buy a whole tenderloin, about 4 1/2 to 5 pounds, and have the butcher remove the “silver” connective tissue.

　　

Ingredients

serves 8 to 10

　　1 cup bourbon

　　1 cup brown sugar

　　2/3 cup soy sauce

　　1 bunch cilantro, chopped

　　1/2 cup lemon juice

　　1 tablespoon Worcestershire sauce

　　2 cups water

　　3 to 4 sprigs fresh thyme, chopped

　　1 beef tenderloin, silver connective tissue removed

　　Oil for grill

　　

Horseradish Cream

1 cup heavy cream

　　1/4 cup horseradish, drained

　　

Step 1

Prepare marinade by combining bourbon, brown sugar, soy sauce, cilantro, lemon juice, Worcestershire sauce, water, and thyme. 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. Pour marinade over meat, cover, and refrigerate 8 to 12 hours. Turn meat over several times during that time. Prepare grill for cooking (or preheat oven to 350 degrees). 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 or 45 minutes in the oven. Serve with Horseradish Cream on the side.

　　

Horseradish Cream

Step 2

Whip cream until stiff. Stir in horseradish, mixing well.

　　Paula Deen's Kitchen Classics