1 c bourbon 1 c brown sugar, packed 2/3 c light soy sauce 1 bunch cilantro, roughly chopped 1/2 c fresh lemon juice 1 T worcestershire sauce 2 c water 3-4 sprigs fresh thyme, chopped + more for garnish 1 beef tenderloin (4 1/5-5 lbs), well trimmed ~~~~~~~~~~~ wild rice

Prepare marinade by combining bourbon, brown sugar, cilantro, soy sauce, lemon juice, worcestshire sauce, water and thyme. Fold tail end of tenderloin back onto itself so the filet is of uniform thickness; secure with butchers string. Pour bourbon marinade over meat. Cover and refrigerate 8-12 hrs, turning meat several times. Prepare grill for direct-heat method of cooking. Drain and reserve marinade. Place meat on oiled grill; cook over high heat with lid closed, turning often. While meat cooks, pour marinade into saucepan and bring to a boil; boil 3 minutes. Occasionally baste meat with a little of the boiled marinade. Meat is done when thermometer inserted into the thickest part of meat registers 130 (rare). Remove from grill, cover with foil and let stand 10 minutes (temp will raise another 5 degrees). Slice against grain and serve immeiately. If desired garnish plate with sprigs of fresh thyme. Wild rice works well with this dish.