Drunken Beef Tenderloin

Marsha Gardner


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.

★★★★★ 1 vote


2 c
1 clove
2 Tbsp
fresh lemon juice
1 Tbsp
1 tsp
kosher salt
whole cloves
1 tsp
coleman's dry mustard
1/2 tsp
ground ginger
2 Tbsp
worcestershire sauce
4 Tbsp
orange marmalade
1 3-4 lb
center-cut beef tenderloin, trimmed
1 1/4 c
olive oil, extra virgin
freshly ground black pepper


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.
2Place the beef tenderloin in a zip-top bag and add cooled marinade. Close bag and let marinate in the refrigerator 18-24 hours.
3Preheat oven to 425-degrees. Heat olive oil in skillet. Remove tenderloin from marinade and rub with freshly ground black pepper.
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.
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.

About Drunken Beef Tenderloin

Course/Dish: Beef