Drunken Beef Tenderloin Recipes

Steps:

• Combine all ingredients and bake at 350 for 3-4 hours, or until the meat falls apart.
• Remove any fat.
• Tear meat apart more, and put it in a crock pot with the meat's juice.
• Serve on buns, and enjoy!

Steps:

• Atleast 4 hours, and up to 12 hours, before you plan to barbecue, combine the marinade ingredients.
• Place the tenderloin in a plastic bag or shallow dish and pour marinade over the meat.
• Turn the meat occasionally if needed to saturate the surface with the marinade.
• Prepare the smoker for barbecuing, bringing the temperature to 200 - 220 degrees F.
• Remove the tenderloin from the refrigerator and drain the marinade, reserving it.
• Cover the tenderloin thoroughly with the black pepper first, then with the white pepper.
• Let the tenderloin sit for 30 minutes.
• Pour half the marinade into a saucepan and refrigerate it until the tenderloin is cooked.
• If you plan to baste the meat (optional), pour the other half of the marinade into another saucepan and stir in the oil and water.
• Bring this mop mixture to a boil over high heat and boil for several minutes.
• Keep the mop warm over low heat.
• In a heavy skillet, sear the meat quickly on all sides over high heat.
• Transfer the tenderloin to the smoker and cook for 1 1/2-2 hours, mopping (basting) with the mop mixture every 20 minutes in a wood-burning pit, or as appropriate for style of smoker.
• The meat is ready when the internal temperature reachs 140-145 degrees F.
• Be careful not to overcook since tenderloin is best rare to medium-rare.
• Bring the reserved portion of the marinade to a boil, and boil for several minutes, until the marinade is reduced by one-fourth.
• Slice the tenderloin and serve topped by spoonfuls of the sauce.

Steps:

• In a large bowl, blend broth, bourbon, teriyaki sauce, teriyaki glaze, soy sauce, brown sugar, shallots and rosemary. (You will use half the mixture as marinade and half for sauce.) Marinate the pork tenderloin for at least 1 to 2 hours in half the marinade. After marinating, drain meat.
• In a large skillet over medium-high heat, add oil. Pan sear meat on both sides. Add reserved marinade and simmer for 5 to 6 minutes, or until meat is just cooked through.

Steps:

• In a large skillet, heat 1 tablespoons of the oil and brown roast on both sides, seasoning with salt and pepper; remove to a platter and keep warm.
• Add the remaining tbsp of oil to the pan and add the onions, cook until they just start to wilt then add the garlic, them cook until the onions are tender, a few minutes more.
• Add the bouillon cubes to the hot water and stir to dissolve; add that to the skillet along with the beer, brown sugar, mustard, and vinegar; stir to mix well.
• Pour mixture into the bottom of the crock pot.
• Place roast on top of liquid, cutting into pieces if it doesn't lay flat.
• Set the crock pot on low and cook for 7-8 hours.
• Remove meat from crock pot and pour liquid into a pan on the stove; heat to a boil, and mix a slurry out of the cornstarch and water; thicken pan liquid with slurry to make a gravy.
• Serve gravy over meat or with potatoes or noodles.