Recipe#1474

Title: Beef Tenderloin 08

From: "Karl E. Moser (KE3NF)" karl-m@home.com 
 Newsgroups: rec.food.recipes 
 Subject: Grilled Beef Tenderloin 
 Date: 21 Oct 1998 20:33:46 -0600 
 Message-ID: <362A077B.1D325521@home.com>

6 pounds whole beef tenderloin
 2 cups dry red wine
 3 tablespoons Kentucky bourbon
 1 teaspoon liquid smoke
 1 1/2 cups olive oil
 3 tablespoons Worcestershire sauce
 1 cup chili sauce
 1/4 cup onion grated
 6 cloves garlic minced
 Combine all ingredients except beef in a large glass or plastic
 container and mix well. Trim beef of fat and add to marinade, cover
 and refrigerate for 24 hours, turning occasionally.
 Remove tenderloin from marinade and place on top rack of a covered
 gas grill. Close cover. Keeping heat low, turn meat occasionally
 and baste with remaining marinade. Cook about 1 hour or until
 desired doneness is reached. Let the cooked beef rest for about 10
 minutes and cut into filets. Discard marinade. Serves 12.
 Serve with mushrooms sauteed in butter, or horseradish sauce.