Ingredients
1 beef tenderloin
2 BOU Beef Bouillon Cubes
3/4 cup Worcestershire Sauce
1.5 cup canola oil
10 fresh bay leaves
1 Texas Java Rub
Preparation
Combine BOU cubes, Worcestershire Sauce, canola oil, and java rub in a blender and blend well—45 seconds
Place the tenderloin in a container, pour the marinade over the tenderloin and add bay leaves.
Marinate the tenderloin in the refrigerator 3-5 hours prior to grilling, turning every hour.
Remove the tenderloin from the marinade — Sprinkle liberally w/ Texas Java Rub
Grill over charcoal, turning for a golden brown on all sides. Baste with the marinade 2-3 times during grilling — Internal temp to 130˚F (using direct & indirect heat)
Rest 5-10 minutes before carving. Serve & enjoy!
