drunken beef tenderloin
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.
prep time
cook time
method
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yield
10 serving(s)
Ingredients
- 2 cups bourbon
- 1 clove garlic
- 2 tablespoons fresh lemon juice
- 1 tablespoon sugar
- 1 teaspoon kosher salt
- 3 - whole cloves
- 1 teaspoon coleman's dry mustard
- 1/2 teaspoon ground ginger
- 2 tablespoons worcestershire sauce
- 4 tablespoons orange marmalade
- 1 3-4 pounds center-cut beef tenderloin, trimmed
- 1 1/4 cups olive oil, extra virgin
- - freshly ground black pepper
How To Make drunken beef tenderloin
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Step 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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Step 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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Step 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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Step 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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Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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Category:
Beef
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