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    Barbecued Beef Tenderloin


    Source of Recipe


    Ladie's Home Journal

    List of Ingredients





    3 tablespoons butter, no substitutes
    2 large shallots, minced
    2/3 cup bourbon
    1/2 cup ketchup
    1/2 cup distilled white vinegar
    1/3 cup pure maple syrup
    1/3 cup unsulphured molasses
    1 tablespoon Worcestershire sauce
    1/2 teaspoon salt
    1/2 teaspoon freshly ground pepper
    2 tablespoons paprika
    1 tablespoon sugar
    1-1/2 teaspoons chili powder
    1 teaspoon salt
    1/2 teaspoon freshly ground pepper
    4 pounds center-cut beef tenderloin

    Recipe




    MAKE BOURBON SAUCE - Melt butter in a 2-quart saucepan over medium-high heat; add shallots and cook 4 minutes, until they begin to brown. Add bourbon, ketchup, vinegar, maple syrup, molasses, Worcestershire sauce, 1/2 teaspoon salt and 1/2 teaspoon peppper; bring to a boil, reduce heat and simmer 20 minutes. (Can be made ahead. Cover and refrigerate up to 2 days.)
    Heat grill.

    FOR THE RUB - Combine paprika, sugar, chili powder, 1 teaspoon salt and 1/2 teaspoon freshly ground pepper. Coat beef with rub.

    Remove 2/3 cup Bourbon Sauce for basting. Cover and grill beef 30 minutes, turning 2 or 3 times. Baste with sauce. Cover and grill 30 to 35 minutes more, turning occasionally, until an instant-read thermometer registers 135 degrees. Transfer to cutting board and let stand 10 to 15 minutes. (Internal temperature will increase to 140 to 145 degrees for medium-rare.)

    Reheat remaining Bourbon Sauce in saucepan. Slice beef and arrange on platter. Transfer sauce to serving bowl and serve with beef.
    Makes 8 servings

 

 

 

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