Monday, December 11, 2006

Gourmet Continued....

Main Course

Bourbon Beef Tenderloin
Paula Deen



1 cup bourbon
1 cup brown sugar
2/3 cup soy sauce
1 bunch parsley, leaves chopped
1/2 cup lemon juice
1 tablespoon Worcestershire sauce
2 cups water
3 to 4 sprigs fresh thyme, leaves chopped
1 (5-pound) beef tenderloin, silver connective tissue removed
Oil, to brush grill

Preheat grill or oven to 350 degrees F.
Prepare marinade by combining the bourbon, brown sugar, soy sauce, cilantro, lemon juice, Worcestershire sauce, water, and thyme in a bowl. Make sure the tenderloin has been cleaned and the tissues have been removed. Fold the tail end of the beef back underneath itself so that it is of uniform thickness and secure with butcher's string. Place meat in a dish and pour marinade over meat, cover, and refrigerate for 4 to 6 hours, or up to overnight, turning meat over several times.

When grill is ready, place meat on oiled surface and reserve the liquid from the marinade. Cook over high heat with lid closed, turning meat often and occasionally basting with the marinade. Cook for approximately 25 minutes for medium rare.

Serve with horseradish cream on the side.

Serves: 8-10

Side Dish

Wild Rice Casserole
Unknown

1 1/2 C. wild rice
2 cans beef consumme
2 cans water
1/2 C. + 2 T. butter
1 C. chopped onion
2 T. chopped green pepper
1/2 - 1 pound fresh mushrooms
1 C. whipping cream
1/2 C. grated parmesan cheese

Soak and rinse the rice through. Cook rice in consumme and water 45-60 minutes, cover slightly. Saute onion and green pepper. Saute mushrooms. Add to rice. Put rice mixture into 2 1/2 quart casserole. Pour cream over rice a and dot with butter. Cover with parmesan cheese.

Bake @ 350 for 30 minutes

Serves: 8-10

This is a side dish so it doesn't necessarily have to be a new recipe, plus I'd break the rules just to serve this to my guests. It's. That. Good. We grew up eating this at Christmastime and always with a tenderloin. I think the whipping cream makes this dish extra special.

Are you salivating yet?

Next Gourmet post....a very simple vegetable and my all time favorite dessert that I've never had homemade. I cannot wait for this dinner.

6 comments:

margie said...

Yes, I'm salivating. Oh, the rice!!! Sounds delish! I looked real close at your photo, and I swear I saw the meat move. That cow was not quite dead yet.

Donna Boucher said...

uuuummm....meat.


I knew it was going to be wild rice :o)

Janice, a sis said...

seriously, don't you need a waitress or something for the night? (barista)

I'm hungry!!!

sis' cindy :) said...

The food looks so good!! YUM!!

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