"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Bouron Beef Tenderloin Recipe

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This recipe for Bouron Beef Tenderloin, by , is from The Lasley's Favorite Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Paula Deen
Added: Monday, October 13, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 cup bourbon
1 cup brown sugar
2/3 cup soy sauce
1 bunch cilantro, chopped
1/2 cup lemon juice
1 tbsp. worcestershire sauce
2 cup water
3-4 sprigs fresh thyme, chopped
1 5lb. beef tenderloin, silver connective tissue removed
oil to brush on grill

Directions:
Directions:
Preheat grill or oven to 350. Prepare marinade by combining the bourbon, brown sugar, soy sauce, cilantro, lemon juice, worcestershire sauce, water and thyme in a bowl. Make sure the tenderloin has been cleaned and the tissues have been removed. Fold the tail end of the beef back underneath itself to that it is of uniform thickness and secure with butchers string. Place meat in a dish and pour marinade over meat, cover and refrigerate for approximately 8-12 hours turning meat over several times. When grill is ready place meat on oiled surface and reserve the liquid from the marinade. Cook over high heat with lid closed, turning meat often and occasionally basting. The tenderloin will cook to rare in approximately 30-45 minutes.

 

 

 

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