drunken beef tenderloin
(1 rating)
Last time I made this was for a very elegant "After-Rehearsal Dinner" for one of my favorite couples. It was hit of course. I served with "Garlic Mashed Chive Potatoes" and fresh steamed green beans. Of course we had a great salad and wonderful desserts to follow.
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(1 rating)
yield
10 serving(s)
Ingredients For drunken beef tenderloin
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2 cbourbon
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1 clovegarlic
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2 Tbspfresh lemon juice
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1 Tbspsugar
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1 tspkosher salt
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3whole cloves
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1 tspcoleman's dry mustard
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1/2 tspground ginger
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2 Tbspworcestershire sauce
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4 Tbsporange marmalade
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1 3-4 lbcenter-cut beef tenderloin, trimmed
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1 1/4 colive oil, extra virgin
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freshly ground black pepper
How To Make drunken beef tenderloin
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1Combine, bourbon, garlic, lemon juice, sugar, salt, cloves, dry mustard, Worcestershire sauce, and marmalade in a saucepan; heat until hot, stirring until well blended. Do NOT boil. Remove marinade from heat and cool completely.
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2Place the beef tenderloin in a zip-top bag and add cooled marinade. Close bag and let marinate in the refrigerator 18-24 hours.
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3Preheat oven to 425-degrees. Heat olive oil in skillet. Remove tenderloin from marinade and rub with freshly ground black pepper.
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4Brown beef on all sides in the oil. Remove from skillet and place on a well-oiled rack in a roasting pan. Pour 1/2 cup marinade over the beef.
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5Roast until meat thermometer registers 125-degrees for rare or 140-degrees for medium. (total time about 25-30 minutes, so watch your thermometer) Let stand at least 10 minutes before slicing.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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