Bourbon Soaked Beef Tenderloin

1. Combine all ingredients (except beef) in a large plastic, zippered storage bag. Seal the bag, then give it a few squeezes to mix the marinade; set aside.

2. Tie the skinny, tapered ends of the tenderloin to the thicker parts of the meat with butcher’s twine. The tenderloin should look like a log when you are done. Put it in the bag of marinade, and soak for about 4 hours in the refrigerator. You can soak it overnight, if you like.

3. When ready to cook the tenderloin, heat the grill to high heat. Grill the tenderloin with the cover closed. Frequently turn the meat ¼ turn and baste with the marinade (about every 6-7 minutes or so). Cook time is approximately 30 minutes for rare, or an internal temperature of 115 degrees. Add about 2 minutes of cook time for medium rare (120 degrees internal temperature) and about 4 minutes (125 degrees internal) for medium.

4. Remove tenderloin from grill and allow to rest for 10 minutes while tented with aluminum foil.

5. After resting, slice tenderloin against the grain to serve.