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I’ve always heard the joke that Cincinnati is not so much in Ohio as it is in northern Kentucky. As I pondered what I would create for all my peeps on Saturday night, I de-Deuced that a lot of Bourbon would help us Saints fans sit through the slaughtering of the Bengals. And, while Bengal meat might be a protected species, especially in southern Louisiana, I decided to go with a nice, bourbon-marinated beef tenderloin.  (It shouldn’t be as gamey as those cats that we have to battle up north.)  

As for the (Mug) Shot of Bourbon…well, let’s just say Chris Henry would have wanted it that way.  

Beefin’ with the Bengals Bourbon-marinated Tenderloin

Ingredients:
1 cup Bourbon
1 cup brown sugar
2/3 cup soy sauce
1/2 cup apple cider vinegar
2 tablespoons of Worcestershire sauce
2 cups water
1 teaspoon dried thyme (or 2 teaspoons fresh thyme)
1 teaspoon salt
1 teaspoon pepper
1 teaspoon paprika
1 teaspoon of garlic powder
1 beef tenderloin, about 5 pounds, trimmed

Preparation:
First, take a shot of Bourbon for yourself since you are the one doing the cooking! Preheat oven to 400°. Combine bourbon, brown sugar, soy sauce, cider vinegar, Worcestershire sauce, and water in a bowl and set aside. In a small bowl, combine the dry ingredients. Fold the tail end of the beef back underneath itself and rub the dry ingredients onto the tenderloin. Secure it with cooking twine for evenness of cooking. Then, let it sit in the refrigerator for about 30 minutes. Pour marinade over tenderloin, cover, and refrigerate preferably overnight, but at the very least for eight hours. Turn the meat occasionally to keep it coated with marinade. Roast, uncovered, and baste regularly, for 45 to 55 minutes.
Recommended sides: haricot verts with a little olive oil, salt, and pepper and stuffed potatoes.

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