Bourbon Beef Tenderloin
The marinade for Bourbon Beef Tenderloin is one that Rob and I love to use if we are grilling a full tenderloin or even smaller steaks for just the two of us. The flavors of soy sauce, brown sugar, and bourbon really bring out the delicious meat flavor.
We have made this recipe for holiday parties and family dinners. The leftover tenderloin is also delicious in a salad, quesadilla, or on a sandwich.
Cook's Note: If you are using the marinade for individual steaks, cut the recipe in half.
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Ingredients / Directions: Printable PDF
- 1 cup Bourbon
- 1 cup Brown Sugar
- 2/3 cup Soy Sauce
- 1/2 cup Lemon Juice
- 1 Tablespoon Worcestershire Sauce
- Parsley Flakes, a few shakes
- 2 cups Water
- 1 (5-pound) beef tenderloin, silver connective tissue removed
- Butcher String
- Cooking spray (lightly use cooking spray on the grill grates to make it easy to turn the tenderloin)
- Preheat grill or oven to 350 degrees.
- Prepare marinade by combining the bourbon, brown sugar, soy sauce, lemon juice, Worcestershire sauce, water, and parsley in a bowl. Set aside 1/3 cup of marinade to baste the tenderloin as it is cooking on the grill. Make sure the tenderloin has been cleaned and the tissues has been removed. Fold the tail end of the beef back underneath itself so that it is of uniform thickness and secure with butcher's string. Place meat in a dish and pour marinade over meat, cover, and refrigerate for 4 to 6 hours, or up to overnight, turning meat over several times.
- When the grill is ready, place meat on oiled surface. Cook over high heat with lid closed, turning meat often and occasionally basting with the marinade. Cook for approximately 25 minutes for medium rare.