Marinated Beef Tenderloin

We're going to start by making our marinade today

We're going to need about a half a cup of lemon juice and that should have us about there

Now it doesn't matter what sequence you put this together because it's all just going

in the bowl. We'll start with our lemon juice and our water, soy sauce, brown sugar, fresh parsley, and

I think I'm gonna put a few snips of thyme in there

a tablespoon of Worcestershire, and the guest of honor, about a cup of bourbon

Rumor has it that if you're in Augusta, they're going to ask you what your daddy does

If you're in Macon, they're going to ask you where you go to church

But when you in Savannah we just going to ask you what you want to drink And I not gonna worry about that today because going to put it to them in the meat We just going to mix all that up just like that And

look at this mouth-watering beef tenderloin that I have. I'm going to just finish tying

this up and it's real easy. You can kind of get your own method, but this is a real easy

one right here. Just wrap your string over and looping back through there. And this will

just help secure that your meat doesn't fall apart on the grill for you, because sometimes

this can have a tendency after you take the silver off to come apart on you. And this

way we know we're not going to lose a drop of ham. All we're going to do now is pour

the marinade over him, and we're going to put him in the refrigerator and let him marinate

It's hard to believe that you can improve the flavor of a tenderloin, but this is the

The bourbon and the sugar and all is going to just give him such a unique flavor that

you're not used to eating when you serve tenderloin. I got this recipe from my cousin Kelly She does a lot of entertaining She a young working mother She a career girl and has so many things on her plate And she has found

that this is a very easy dish for her to serve and very palate-pleasing at the same time

So we're just going to cover this and put it in the refrigerator and let him soak up

all those flavors. Our tenderloin is now ready for the grill. Now you can marinate this anywhere

from four to six hours to overnight. Oh, wow, hear it. I'm gonna have some happy eaters tonight

The beauty of this dish is we're looking at 25 minutes. That's for a medium rare now

So all we have to do is rotate him on the grill and then he's ready to eat

Let's take a peek and see how he's looking. He's doing real well

And we're just gonna keep turning him until he's a nice, glazy brown

And I know you probably can't see over in here, but I cooking with a gas grill today Now if you doing this with charcoal remember you will want to have your fire just right when you doing this You don ever want to start cooking your meat when you have black charcoals

You want them to be an ashy gray with a glowing red inside of them

That'll give you a perfect flame. Our 25 minutes is up. I stuck a temperature probe in it a few minutes ago, so now I'm ready to check it

And it looks just like it's at the correct temperature. It's between 120 and 130, which is a little under medium rare temperature, but I'm going

to let this rest so it will continue to cook a little bit more

And remember the string that I was tying it up with? Now I'm going to take it and just snip it off, just like so, because you don't want

your guests eating rope. I have another delicious recipe for tenderloin. It's stuffed with a duck cell sauce

You can stuff these with anything. In fact, it would be divine stuffed with blue cheese

So let's see what we have. A perfect medium rare