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Posts: 337
February 2004

Molasses-Bourbon Beef Tenderloin Mon, 09 February 2004 00:55
1-1/2 cups light or dark molasses
6 Tbsp balsamic vinegar
1/4 cup bourbon or dry red wine
1-1/2 Tbsp pepper (fresh ground)
1 Tbsp minced garlic
1-1/2 Tbsp minced shallot
1-1/2 tsp minced fresh ginger
1/2 tsp thyme
1/2 tsp hot chili flakes
1 3.5-4.0 lb center cut beef tenderloin

In a large baking dish or roasting pan, mix molasses, vinegar, bourbon, pepper, garlic, shallot, ginger, thyme and chili flakes. Trim any excess fat. Rinse meat and pat dry. Set in marinade and turn to coat. Cover dish and chill, turning meat occasionally at least 4 hours or up to 1 day.

To Freeze: Freeze in Marinade in a freezer safe container.

To Reheat: Defrost. Lift beef from marinade; discard marinade. If tenderloin is uneven, tie with a cotton string where needed to make evenly thick. Set on a rack in a foil-lined 12-15" roasting pan.

Bakin in 400-degree oven until thermometer inserted in center of thickest part registers 130-135 degrees for rare, 40-50 minutes. Let rest in a warm place for 5-15 minutes.

Remove strings. To serve slice 1/4 to 1" thick.

[Updated on: Mon, 09 February 2004 23:41] by Moderator


Posts: 52
Location: Snohomish, WA
February 2004

  Re: Molasses-Bourbon Beef Tenderloin Fri, 04 June 2004 12:40
Like this one. Some improvements could be made though.
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