Prep 10 mins
Cook 45 mins
I was having a party of 22 and I served this tenderloin. I come back to this recipe over and over again because it is so easy to make up and I can marinate the beef up to 3 days in advance. This is one of my favorites recipes to do on the grill for a large group....I hope it will become one of yours!!!!
- 2 lbs beef tenderloin, all visible fat removed
- garlic, slivered
- 1⁄3 cup Dijon mustard (see note below)
- 3 tablespoons Bourbon (or Scotch in a pinch)
- 2 tablespoons dark brown sugar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon olive oil
- 2 garlic, minced
- Note: The recipe calls for Grey Poupon peppercorn mustard. As this mustard is not available where I live -- I give the marinade a few good grinds of my peppercorn mill. (anywhere from 1 tsp to 1T).
- Wipe the tenderloin clean with a paper towel. Cut slits into the beef and add the garlic slivers. The amount of garlic used is up to personal preference.
- Combine mustard, bourbon, brown sugar, worcestershire sauce, olive oil and garlic in a zip lock bag. Add beef and turn to coat both sides. Chill for several hours or overnight. Note: I have marinated the beef up to 3 days.
- Preheat grill.
- Remove marinade from zip log bag. Reserve marinade. Coat grill with vegetable oil or Pam. Sear beef for 2 minutes on each side. Cover grill and cook 45 - 60 minutes or until meat thermometer registers 150, brushing with reserved marinade occasionally.
- Alow beef to sit for 5 - 10 minutes before carving.
- The reserved marinate can be made into a sauce by combining it with 1 cup sliced mushrooms in a small heavy saucepan over moderate heat and cook until heated through.