Bourbon Roasted Beef Tenderloin with Onion Relish

Yield: 16     (serving size: 3 oz. beef & 2 1/2 tbsp. relish)


1 (5 lb.) beef tenderloin

1 large garlic clove, halved

1/3 cup bourbon

2 tbsp. water

1/2 tsp. hot sauce

1/2 tsp. black pepper, divided

1/2 tsp. salt

cooking spray


cooking spray

4 large onions, quartered & thinly sliced (about 2 3/4 lbs.)

1/4 cup white wine vinegar

1 tbsp. Splenda Brown Sugar Blend

1/2 tsp. black pepper

1 tbsp. chopped fresh thyme

  1. To Prepare Relish – coat a large saucepan with cooking spray and place over medium heat until hot. Add onion; cover, reduce heat and simmer 1 1/2 hours, stirring occasionally.
  2. Add vinegar and remaining ingredients; cook, uncovered, until slightly thick (about 4 minutes), stirring frequently. Cool; serve at room temperature with beef. Yield: 3 1/2 cups (serving size: 1/4 cup)
  3. To Prepare Beef – trim fat from tenderloin; rub tenderloin with cut side of garlic. Combine bourbon, water, hot sauce & 1/4 tsp. black pepper in a large zip-top plastic bag. Add tenerloin to bag; seal. Marinate in refrigerator 30 minutes.
  4. Preheat oven to 425 degrees.
  5. Remove tenderloin from bag, resering marinade. Sprinkle tenderloin with salt & 1/4 tsp. pepper. Fold under 3 inches of small end. Place tenerloin onb roiler pan coated with cooking spray. Insert meat thermometer into thicketst portion of tenderloin. Bake at 425 degrees for 55 minutes or until thermometer registers 145 degrees (medium-rare) to 160 degrees (medium). Basting frequently with reserved marinade.
  6. Place tenderloin on platter; cover with foil. Let stand 10 minutes before slicing. Serve with onion relish.

CALORIES 192 (36% from fat); FAT 7.6g (sat. 2.9g); CHOL 67mg; SOD 119mg; CARB 6.4g; FIBER 1.2g; PROTEIN 23.4g

from The Complete Cooking Light, 2000

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