Bourbon Soaked Beef Tenderloin

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   1.

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   Combine all ingredients (except beef) in a large plastic, zippered storage bag.

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   Seal the bag, then give it a few squeezes to mix the marinade; set aside.

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   2.

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   Tie the skinny, tapered ends of the tenderloin to the thicker parts of the meat with butchers twine.

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   The tenderloin should look like a log when you are done.

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   Put it in the bag of marinade, and soak for about 4 hours in the refrigerator.

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   You can soak it overnight, if you like.

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   3.

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    When ready to cook the tenderloin, heat the grill to high heat.

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    Grill the tenderloin with the cover closed.

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    Frequently turn the meat 1/4 turn and baste with the marinade (about every 6-7 minutes or so).

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    Cook time is approximately 30 minutes for rare, or an internal temperature of 115 degrees.

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    Add about 2 minutes of cook time for medium rare (120 degrees internal temperature) and about 4 minutes (125 degrees internal) for medium.

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    4.

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    Remove tenderloin from grill and allow to rest for 10 minutes while tented with aluminum foil.

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    5.

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    After resting, slice tenderloin against the grain to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.