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?
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?
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- I Could Never Do That!
- Be careful what you wish for!
- Thankful Thursday
- The Last Days of Summer
- Works for Me Wednesday
- Yum-a-licious!
- I'll be Running Late Today
- Menu Plan Monday
- Marriage Monday or "How To Get Married Without Dat...
- Phew! That was a chore!
- Back to Basics
- My 100th Post!!
- I Believe. Help My Unbelief
- Thankful Thursday
- Works for Me Wednesday - Peace
- Southern Sides
- Ouch!
- This is what happens when you procrastinate
- Menu Plan Monday
- Please Pray for Jamaica
- Smart Habit Saturday
- The Passage of Time
- Ugh! Sorry!
- Whoo-hoo!
- Thankful Thursday
- Works for Me Wednesday!
- An Oops That God Used
- Headin' Down South (Well, North for Me!)
- Aw, shucks!
- I Like Mike!
- The Apple Doesn't Fall Far from the Tree
- And so it begins...
- Menu Plan Monday
- Smart Habit Saturday
- Rich
- Steps on the Road to Simplicity
- I'm at a loss
- A Strong Woman vs. A Woman of Strength
- The "I AM" Bible Study - Lesson 3
- Works for Me Wednesday - Tweak Your Chili Recipe
- Oh, happy day!
- Your Wish (well, some of you anyways!) is My Command!
- Well, this should be interesting...
- Marriage Monday - An Excellent Wife
- I'd Like to Thank the Academy...
- Discipline
- Some link love
- Busy Day
- Need some decorating advice
- Thankful Thursday
- I Am Bible Study - Lesson Two
- Homeschool Open House 2007
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2 comments:
Oh, YUM!! That sounds delicious!! Hmmmm, may have to stop in at the liquor store on my trip to town today...
I absolutely LOVE beef tenderloin. It is so expensive, so it is for special occasions but gosh, that sounds good!
Leeann