Bourbon Beef Tenderloin

From Diana Rattray,
Your Guide to Southern U.S. Cuisine

1 cup good bourbon
1 cup brown sugar
2/3 cup soy sauce
1 cup chopped cilantro
1/2 cup lemon juice
1 tablespoon plus 1 teaspoon Worcestershire sauce
2 cups water
1 teaspoon dried leaf thyme
1 beef tenderloin, about 5 pounds, trimmed

Combine bourbon, brown sugar, soy sauce, cilantro, lemon juice, Worcestershire sauce, water, and thyme. Fold the tail end of the beef back underneath itself so that it is an even thickness. Secure with cooking twine and place in a nonreactive dish or pan. Pour marinade over tenderloin, cover, and refrigerate for 6 to 10 hours. Turn meat from time to time to keep it coated with marinade. Preheat oven to 400°. Roast, uncovered, basting occasionally, for 45 to 50 minutes for medium-rare to medium. Meat thermometer should read 140° for medium rare, 155° for medium.
Serves 8 to 10.