Paula Deen Bourbon Beef Tenderloin

Paula Deen Bourbon Beef Tenderloin starts with a whole 5-pound roast soaked overnight in bourbon, brown sugar, soy sauce, and fresh cilantro. It grills to rare in under an hour and feeds 8 to 10. Bring this to a holiday dinner or any meal worth a real centerpiece.

The marinade is what sets this apart. Eight hours in bourbon and brown sugar builds a sweet, salty crust that caramelizes the second it hits the grill. Skipping that time or cutting it short leaves the meat tasting like plain beef with a thin glaze that burns off.

Fold and tie the thin tail end so the roast cooks evenly from end to end. Keep the grill lid closed between turns, baste often with the reserved marinade, and pull it off at 130 degrees for a solid rare center.

Paula Deen Bourbon Beef Tenderloin

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Course: DinnerCuisine: American, SouthernDifficulty: Medium

Servings

8

servings

Prep time

15

minutes

Cooking time

45

minutes

Calories

480

kcal

A bourbon and brown sugar marinade gives this grilled whole beef tenderloin a rich, caramelized exterior with a tender, juicy rare center.

Ingredients

• 3 to 4 sprigs chopped fresh thyme
  

• 2 cups water
  

• 1 tablespoon Worcestershire sauce
  

• 1/2 cup lemon juice
  

• 1 bunch chopped fresh cilantro
  

• 1 cup brown sugar
  

• 2/3 cup soy sauce
  

• 1 cup bourbon
  

• 1 (5 lb) silver connective tissue removed beef tenderloin
  

• to brush on grill Oil

Directions

• Heat the grill: Preheat grill or oven to 350 °F.
• Make the marinade: 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 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 approximately 8 to 12 hours turning meat over several times.
• Grill the tenderloin: 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 to 45 minutes.

Tools for this recipe

• ThermoPro instant-read thermometer, Regency butcher's twine, 500 ft, OXO 12-inch locking tongs. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use whiskey instead of bourbon?

Bourbon gives the marinade its distinct sweetness because of the corn mash it is distilled from. Regular whiskey or rye will work, but the crust will not be as sweet. Scotch adds a smoky note that fights the soy sauce, so skip that.

How long does leftover tenderloin keep in the fridge?

Wrap it tightly and store for up to 3 days. Slice it cold for sandwiches or reheat thin slices in a warm skillet with a splash of the reserved marinade. Paula suggests serving it with horseradish cream on the side, which works just as well on cold leftovers.

Can I marinate it longer than 12 hours?

You can push it to 18 hours, but much past that and the acid from the lemon juice starts breaking down the surface of the meat. It turns mushy instead of tender. Stick to 8 to 12 hours for the best texture.

What happens if I skip tying the tenderloin?

The thin tail end cooks much faster than the thick center. Without tying it back under, you get a well-done end and a raw middle. A piece of butcher's string and a simple fold fix the problem in 30 seconds.

How do I know when it is done without cutting into it?

Use an instant-read thermometer in the thickest part. Pull it at 125 degrees for rare or 135 degrees for medium-rare. Paula's recipe calls for rare, which takes about 30 to 45 minutes over high heat with the lid closed.