Monthly Archives: December 2014

Grilled Bourbon Beef Tenderloin

Everyone in this family loves Beef Tenderloin. And why not? It is a very tender and lean cut of beef, full of flavor. Unfortunately, this bad boy is such an expensive cut of beef that it is relegated to very special dinners.

With Christmas practically here, it is a good choice for Christmas dinner.

While this recipe is for a grilled tenderloin, the tenderloin can just as easily be roasted in the oven at 350° until desired doneness.

I prefer the grilling method and, if you can, try it that way.

We all know that man has been grilling meat since the stone age. “When you think about the history of grilling, you could say that it goes back throughout the history of man. From the time fire was discovered, we likely began cooking our meat over an open flame” according to an article in Tourism and Food.

I learned how to grill using a charcoal grill but now I use a natural gas grill because it is easier to start and requires less cleanup. I used a two burner gas grill for this recipe.

The marinade in this recipe is adapted from a recipe by Paula Deen and the original recipe can be found here.

When preparing this recipe, you will need to allow time for the beef to soak in the marinade for the number of hours.

This is a main dish sure to please all beef lovers in your family. But be sure that it is not overcooked or it can turn into a bland piece of meat

Grilled Bourbon Beef Tenderloin

  • Servings: 6-8
  • Difficulty: easy
  • Print

1 cup Jim Beam bourbon
1 cup brown sugar
2/3 cup soy sauce
1 small sprig of cilantro leaves
1 tablespoon Worcestershire sauce
2 cups water
3-4 sprigs fresh thyme leaves

1 (3-5 lb) beef tenderloin, silver connective tissue removed

Prepare marinade by combining the bourbon, brown sugar, soy sauce, cilantro leaves, Worcestershire sauce, water, and thyme in a bowl. 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 or extra large plastic Ziploc baggie and pour marinade over meat, cover and refrigerate for 4 to 6 hours or up to overnight, turning meat over several times.

Prepare grill to a medium high temperature (350°-400°). When grill is ready, place meat directly on the grill’s hot rack and grill each side over medium heat with the lid closed for approximately 5-10 minutes or until well seared on both sides. At this point, use the indirect method of cooking for the remainder of time: Turn burner off directly under the meat, and turn the other burner on to medium temperature. Cook for approximately 45-60 minutes longer with the lid closed until desired doneness. Use a meat thermometer for best results to determine doneness. For rare, look for an internal temperature of 130-135°F, medium rare 140°F and for medium 155°F.  Let meat rest at least 30 minutes before carving and serving.

Serve with horseradish cream sauce on the side, if desired.

Beef Tenderloin

 

Chocolate Chip Pecan Pie with Kahlua Cream

I have always liked Pecan Pie but no one else in the family really cared for it until I made this version with chocolate chips.

With Christmas nearly upon us, we start thinking about decadent desserts that we may only eat once or twice a year. However, I make this pie at least three times a year: Thanksgiving, Christmas and for my daughter’s birthday. If you are looking for a decadent dessert to serve for a special dinner, you will want to make this Chocolate Chip Pecan pie. It is sure to be a hit.

“Food historians generally agree pecan pie is a twentieth century invention inspired by traditional sugar pies and sweet nut confections. It is a favorite of the American south, as are pralines and other pecan infused foods. Late 19th century newspapers offer pecan pie recipes.” Reference from Food Timeline found here

I grew up in the South but really don’t remember eating Pecan Pie until an adult. There is a mall in Pensacola, FL that was built on a former pecan tree plantation and still had a few trees growing when I lived there. I suppose the fallen pecans were up for grabs because we would sometimes go and collect a bucket or two of them. The pecans then made their way into various desserts with at least one pie for me.

Pecan pie is a custard pie with pecans being the centerpiece of ingredients. The custard filling is nearly always made with Karo syrup. This recipe uses Karo light syrup.

The nuts should be both chopped and whole for maximum pecan flavor and texture while still allowing for easy slicing of the pie.

This pie has both chopped and whole pecans adhering to the above. To make this pie even more rich and decadent be sure to serve it with the Kahlua Cream.

I found this recipe many years ago from Woman’s Day.

Chocolate Chip Pecan Pie with Kahlua Cream

  • Servings: 6
  • Difficulty: easy
  • Print

1 frozen ready-to-bake deep dish pie crust, thawed
1 cup semisweet chocolate chips
1 cup Karo light corn syrup
1 cup firmly packed light-brown sugar
3 large eggs
2 tablespoons unsalted butter, melted
1-1/2 teaspoons vanilla extract
1/2 teaspoon salt
1 cups pecan halves
1/2 cup chopped pecans

Place oven rack in lowest third of oven. Heat oven to 350°.
Scatter chips evenly on the thawed crust.
Mix syrup, sugar, eggs, butter, vanilla, and salt together until well blended.
Stir in the 1/2 cup chopped pecans. Pour evenly over the chocolate chips.
Arrange pecan halves on top.
Bake 50 minutes or until crust and pecans are browned. If crust begins to
darken too quickly, cover with tin foil.

Kahlua Cream: Beat 1⁄2 cup heavy (whipping) cream and 1 Tablespoon Kahlua or other coffee-flavored liqueur until soft peaks form when beaters are lifted.  (Optional)