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Beef Tenderloin Marinade / Directions

ugagrillerVIIugagrillerVII Posts: 6
edited 8:07AM in EggHead Forum
Last year I did a Beef Tenderloin based on a recipe fromt the forum (had a picture in it). I seared both sides for about 90 seconds, wrapped it in foil... brought the temp down and cooked for 10 minutes each side (or something like that)... anyway, I can't seem to find it. Any help? I know the marinade had whisky in it as well?


  • Richard FlRichard Fl Posts: 8,248
    Does this help? Happy Holidays!

    Beef, Tenderloin, Drunk and Dirty, Amini1

    This is from Smoke & Spice, one of the best cookbooks around...

    1 cup Low Sodium Soy Sauce
    1/2 cup Bourbon or other sour mash whiskey
    1/4 cup Worcestershire
    2 Tbs Packed Brown Sugar
    1/2 tsp Ground Ginger
    4 Clove Garlic
    Main Course:
    2 lb Beef Tenderloin or other cut
    2 Tbs Coursely Ground Black Pepper
    1 tsp Ground White Pepper
    1/4 cup Vegetable Oil
    Smoking wood - Oak, Pecan, Hickory - careful not to overdo it

    1 Combine ingredients down to the garlic with 1/2 cup water and marinate beef for at least 4 hours and up to 12 hours.
    2 Remove beef from fridge, reserve marinade and cover beef with ground peppers. I don't measure, I just be sure to completely cover both sides with black and then crack the white not quite as liberally.
    3 Put half the marinade in fridge and add the vegetable oil to the other half if mopping. If not mopping just put all the marinade in fridge.
    4 Heat mop(if using) to a boil for a few minutes and keep warm on low.
    5 Put beef on smoker indirect at low temps...225 to 275 and cook until almost done...1 1/2 to 2 hours for a tenderloin, 45 minutes or so for a between for other cuts. Mop every 20 minutes for larger cuts; for flanks mop once.
    6 When almost done remove from grill and bring grill up to sear temps. Put steak back on when grill is 500 degrees or so for about 1 minute per side. You're just trying to get a nice char but not too much.
    7 Remove steak and let sit at least 5 minutes but closer to 10 is fine. While resting bring reserved marinade to a boil for a few minutes then lower to low and reduce by about one quarter.
    8 Slice and either drizzle marinade over or serve on side for guests to drizzle themselves.

    Recipe Type
    Beef, Main Dish

    Recipe Source
    Source: BGE Forum, Amini1, 2008/11/22
  • WokOnMediumWokOnMedium Posts: 1,376
    I'm hungry now! :side: :silly:
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