Bourbon Beef Tenderloin - cooking recipe

Ingredients

1 c. bourbon
1 c. brown sugar
2/3 c. soy sauce
1 bunch cilantro, roughly chopped
1/2 c. fresh lemon juice
1 Tbsp. Worcestershire sauce
2 c. water
3/4 sprigs fresh thyme, chopped
1 beef tenderloin (4 to 5 lb.) with shiny connective tissue on top of tenderloin removed, also remove all fat

Preparation

Combine all marinade ingredients.
Fold the tail end of the beef back onto itself so that the fillet is of uniform thickness; secure with butcher's string.
Pour marinade over meat; cover and refrigerate 8 to 12 hours, turning over several times during that period.
Cook over high heat on oiled grill, reserving marinade. Keep lid closed, but turn fillet often and baste with marinade occasionally.
Fillet is cooked rare in about 30 minutes, or when meat thermometer registers 115\u00b0.
Remove from fire and cover with foil to retain heat.
Let rest for 10 minutes so juices
stay in meat.