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
  • 3
    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

How to Make Drunken Beef Tenderloin


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

Printable Recipe Card

About Drunken Beef Tenderloin

Course/Dish: Beef

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