Drunken Beef Tenderloin
Serving Size: 8-10
DRUNK AND DIRTY MARINADE
- 1 cup soy sauce (low sodium)
- 1/2 cup bourbon
- 1/4 cup Worcestershire sauce
- 2 tablespoons brown sugar
- 1/2 teaspoon ground ginger
- 4 garlic cloves, minced
- 2-4 pounds beef tenderloin
- 2 tablespoons fresh coarse ground black pepper
- 1 teaspoon white pepper
- 1/4 cup canola oil (the mop for basting)
- 1/4 cup water (mop for basting)
- wood chips soaked in water
- Combine marinade. Place the tenderloin in a plastic bag or shallow dish. Pour marinade over meat and refrigerate at least 4 hours or overnight.
- Turn the meat occasionally to saturate the surface.
- Prepare the smoke for barbecuing, bringing the temperature to 200-220 degrees.
- Remove the tenderloin from refrigerator and drain the marinade, reserving for mop.
- Cover the tenderloin with black pepper first, then with the white pepper.
- Let the tenderloin sit for 30 minutes.
- Pour half the marinade into a saucepan and refrigerate it until tenderloin is cooked.
- Pour the other half into another saucepan and stir in the oil and water.
- Bring the mop mixture to a boil over high heat and boil for several minutes.
- Keep the mop warm over low heat.
- In a heavy skillet, sear the meat quickly on all sides over high heat.
- Transfer the tenderloin to the smoker and cook for 1 1/2 to 2 hours, basting with the mop every 20 minutes in an appropriate smoker (can use a covered grill using soaked wood chips)
- The meat is ready when the internal temperature reaches 140-145 degrees.
- Be careful not to overcook as tenderloin is best rare to medium rare.
- Bring the reserved portion of marinade to a boil, and boil for several minutes until the marinade is reduced by 1/4.
- Slice the tenderloin and serve topped by spoonfuls of the sauce.
Rick & Joanne Astor via KathyMillerTime