-
1
To ensure which every bite of tenderloin is buttery-tender and delicious, ask the butcher to remove the shiny connective tissue, known as the silver, which covers the top of the meat.
-
2
A charcoal or possibly gas fire works equally well for this dish.
-
3
Prepare marinade by combining bourbon, brown sugar, soy sauce, cilantro, lemon juice, Worcestershire sauce, water and thyme.
-
4
Fold the tail end of the tenderloin back onto itself so the fillet is of uniform thickness; secure with butcher's string.
-
5
Pour bourbon marinade over meat, cover and chill 8 to 12 hrs, turning the meat over several times during which time.
-
6
Prepare fire for direct-heat method of cooking.
-
7
When fire is ready, drain and reserve marinade.
-
8
Place meat on oiled grill; cook over high heat with lid closed, turning often.
-
9
While meat cooks, pour marinade into saucepan; bring to a boil; cook 3 min over moderately high heat.
-
10
Occasionally baste meat with a little of the boiled marinade.
-
11
Meat is done when a thermometer inserted into thickest part registers approximately 140 degrees F (medium-rare) before letting meat stand.
-
12
Remove meat from grill, cover loosely with foil and let stand for 10 min; temperature will rise another 5 degrees.
-
13
Slice against the grain and serve immediately.
-
14
If you like, garnish serving platter with whole sprigs of fresh thyme.
