DRUNKEN BEEF TENDERLOIN

Drunken Beef Tenderloin image

Provided by Marsha Gardner

Categories Beef

Number Of Ingredients 13

2 c bourbon
1 clove garlic
2 Tbsp fresh lemon juice
1 Tbsp sugar
1 tsp kosher salt
3 whole cloves
1 tsp coleman's dry mustard
1/2 tsp ground ginger
2 Tbsp worcestershire sauce
4 Tbsp orange marmalade
1 3-4 lb center-cut beef tenderloin, trimmed
1 1/4 c olive oil, extra virgin
freshly ground black pepper

Steps:

1. Combine, bourbon, garlic, lemon juice, sugar, salt, cloves, dry mustard, Worcestershire sauce, and marmalade in a saucepan; heat until hot, stirring until well blended. Do NOT boil. Remove marinade from heat and cool completely.
2. Place the beef tenderloin in a zip-top bag and add cooled marinade. Close bag and let marinate in the refrigerator 18-24 hours.
3. Preheat oven to 425-degrees. Heat olive oil in skillet. Remove tenderloin from marinade and rub with freshly ground black pepper.
4. Brown beef on all sides in the oil. Remove from skillet and place on a well-oiled rack in a roasting pan. Pour 1/2 cup marinade over the beef.
5. Roast until meat thermometer registers 125-degrees for rare or 140-degrees for medium. (total time about 25-30 minutes, so watch your thermometer) Let stand at least 10 minutes before slicing.