Ingredients
- 4 beef tenderloins, each 170 to 225 g
- Canadian whisky
- Pure maple syrup
- Worcestershire sauce
- Dijon mustard
- 2 minced garlic cloves
- Coarsely ground black pepper
- Olive oil
- Salt
- Butter
Instructions
- In a bowl, mix the whiskey, maple syrup, Worcestershire sauce, Dijon mustard, garlic, pepper, and olive oil.
- Place the tournedos in a ziplock bag or a shallow dish. Pour the marinade over the meat and coat well. Refrigerate for 2 to 6 hours.
- Remove the tournedos from the refrigerator 30 minutes before cooking. Drain slightly and season with salt.
- Preheat the BBQ to high heat or heat a cast-iron skillet.
- Sear the tournedos for 2 to 3 minutes per side to get a nice crust.
- Continue cooking at indirect heat or medium heat until an internal temperature of 130°F to 135°F is reached for medium-rare cooking.
- Place a small pat of butter on each tournedos and let rest for 5 to 10 minutes before serving.
- Garnish with fresh rosemary if desired and serve with grilled vegetables or roasted potatoes.
- NOTES: For an intense flavor, marinate overnight. Avoid exceeding 12 hours of marinade to preserve the texture of the beef. This recipe can also be made with a filet mignon or a thick top round.
