drunken beef tenderloin

★★★★★ 1 Review
mrdick1950 avatar
By Marsha Gardner
from Florala, AL

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 Review
serves 10

Ingredients For drunken beef tenderloin

  • 2 c
    bourbon
  • 1 clove
    garlic
  • 2 Tbsp
    fresh lemon juice
  • 1 Tbsp
    sugar
  • 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
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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.

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