Tuesday, August 14, 2007

Headin' Down South (Well, North for Me!)

It's that time once again, boys and girls! Ok, so, there realistically probably aren't too many boys out there reading this. But if there is, here's a recipe that is sure to delight the manliest of men! It's Paula Deen's from The Lady and Sons Savannah Country Cookbook.

Bourbon Beef Tenderloin
"This recipe is for the grill. Beef can also be cooked in the oven at 350 degrees for 45 minutes to 1 hour. Use a meat thermometer: rare - 115to 120 degrees, medium rare - 130 to 135 degrees, medium - 140 to 145 degrees. Buy a whole tenderloin, about 4 1/2 to 5 pounds and have the butcher remove the 'silver' connective tissue."

1 cup bourbon
1 cup brown sugar
2/3 cup soy sauce
1 bunch cilantro, chopped
1/2 cup lemon juice
1 tablespoon Worcestershire sauce
2 cups water
3-4 sprigs fresh thyme, chopped
1 beef tenderloin, silver connective tissue removed
Oil for grill

Prepare marinade by combining bourbon, brown sugar, soy sauce, cilantro, lemon juice, Worcestershire sauce, water and thyme. Be sure tenderloin is trimmed of any fat and connective tissue. Fold tail end back so it is of uniform thickness and secure with a butcher's string. Pour marinade over meat, cover and refrigerate for 8-12 hours, turning several times in that time. Prepare grill or preheat oven to 350 degrees. When grill is ready, place meat on oiled grill, reserving marinade. Cook over high heat with lid closed, turning often; occasionally baste. Cooks rare in about 30-45 min. in the oven. Serve with Horseradish Cream on the side.

Ok, now my mouth is just sitting here drooling, but I know I have to give y'all the recipe for the Horseradish Cream still. Let me just enjoy the thought of that yummy beef for a moment...Ok, ready to move on!

Horseradish Cream
1 cup heavy cream
1/4 cup horseradish, drained

Whip cream until stiff. Stir in horseradish, mixing well.

Yummy, yummy, yummy! Next week, I'll cover two bases and post the recipes for both Savannah Red Rice and for the Cheese Biscuits, which are one of the signature items at Paula's restaurant, The Lady and Sons. And, yes, I'm scooting through those quickly so we can move on to dessert! What are you gonna do, tell my mommy?


ValleyGirl said...

Oh, YUM!! That sounds delicious!! Hmmmm, may have to stop in at the liquor store on my trip to town today...

Leeann said...

I absolutely LOVE beef tenderloin. It is so expensive, so it is for special occasions but gosh, that sounds good!



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