Recipe ingredients and directions:
6 pounds whole beef tenderloin
2 cups dry red wine
3 tablespoons Kentucky bourbon
1 teaspoon liquid smoke
1 1/2 cups olive oil
3 tablespoons Worcestershire sauce
1 cup chili sauce
1/4 cup onion grated
6 cloves garlic minced
Combine all ingredients except beef in a large glass or plastic
container and mix well. Trim beef of fat and add to marinade, cover
and refrigerate for 24 hours, turning occasionally.
Remove tenderloin from marinade and place on top rack of a covered
gas grill. Close cover. Keeping heat low, turn meat occasionally
and baste with remaining marinade. Cook about 1 hour or until
desired doneness is reached. Let the cooked beef rest for about 10
minutes and cut into filets. Discard marinade. Serves 12.
Serve with mushrooms sauteed in butter, or horseradish sauce.
Category: Beef Veal Recipes