Put the glaze ingredients in a bowl and mix them together. Put the beef in a ceramic dish, season well and pour the glaze over, turning the beef so it is completely covered. Cover and chill for at least 2 hours or up to 24. Heat the barbecue. Shake some of the glaze off the beef and cook it for about 7 minutes on each side for rare, and a few minutes longer for medium. Take it off the barbecue and leave it to rest for 10 minutes.
Meanwhile, heat the discarded glaze in a saucepan until it boils and cook for a couple of minutes. Taste and season. Add a little more bourbon if you like. Glaze the beef again and then carve it into thick slices. Serve with some green leaves dressed with vinaigrette.
If it rains...
Sear the beef fillet all over in a hot pan for about 10 minutes in total, then cook in an oven heated to 200C/fan 180C/gas 6 for 10 minutes for rare, 15 for medium rare. Leave to rest for at least 10 minutes before carving.
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|Serving Size: 1 Serving (309g)|
|Recipe Makes: 4|
|Calories from Fat: 387 (57%)|
|Amt Per Serving||% DV|
|Total Fat 43g||57 %|
|Saturated Fat 17.3g||86 %|
|Monounsaturated Fat 18.6g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 164.7mg||51 %|
|Sodium 537.1mg||19 %|
|Potassium 941.8mg||25 %|
|Total Carbohydrate 16.7g||5 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 16.5g|
|Protein 47.5g||68 %|
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Calories per serving: 683
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