Beef Tenderloin with Bourbon Dijon Sauce

I first made this dish as the kick-off to Derby Weekend, since both my husband and bourbon hail from Kentucky.  Not only did the sauce knock our socks off, but as we sat at the table licking our lips, we were both pondering just how long we'd have to go before making this meal again!  Actually, just a couple of weeks before I tried this recipe, my mom served us a Blackberry BBQ flank steak recipe (that she made me promise not to share) that was so good I decided that someday we need to have a cook-off to determine which recipe is better!  Perfect for summer grilling, fabulous to serve guests, this steak is amazing 100% of the time and I promise you will not regret making it.  The bonus is that the marinade doubles as the sauce, so you don't feel as if the ingredients are going to waste!  Enjoy...and send me a dinner invitation when you decide to make this!

1/2 cup bourbon

1/2 cup soy sauce

1/2 cup Dijon mustard

2 tablespoons Worcestershire sauce

1/2 cup packed brown sugar

4-6 green onions, white and light green parts finely chopped

1 teaspoon salt

pepper to taste

1 3-4 pound beef tenderloin (I used a 2-pound sirloin steak and it was fabulous)

1 teaspoon cornstarch (optional)

Mix the bourbon, soy sauce, mustard, Worcestershire, brown sugar, onions, salt, and pepper in a large sealable plastic bag.  Add the beef and seal the bag.  Marinate in the refrigerator 6-10 hours, turning the bag occasionally.

Preheat the grill.  Drain the beef, reserving the marinade.  Grill to 145 degrees on a meat thermometer for medium-rare, 160 for medium, or 170 for well done.  Let stand 10-15 minutes before slicing.

Bring the reserved marinade and cornstarch to a boil in a saucepan, stirring constantly.  Cook until thickened, stirring constantly.  Cut the beef diagonally across the grain into thin slices.  Serve the sauce over the beef or on the side.

Serves 6-8.

Recipe adapted from My Mama Made That, by the Junior League of Hampton Roads.