Ingredients
Directions
- For the beef tenderloin, clean the tenderloin of all connective tissue and fat. Reserve.
- For the brine, in a large pot place the 2 cups of bourbon, salt, sugar, maple syrup, bay leaves, black pepper, onion, garlic, and shallot and 1 1/2 gallon of water. Bring to a light simmer and cook for 15–20 minutes. Once all the flavors have combined add 1 1/2 gallon of ice to chill down the brine. When the brine is cold truss/tie the tenderloin to keep the barrel shape and then place in the brine for 8–12 hours over night is best. The next day remove and let air dry for 1–2 hours in the cooler.
- For the horseradish sauce, combine juice of one lemon 1/2 of the mayonnaise, 1 cup sour cream, and 1/3 cup of horseradish. Mix all together season with salt and pepper. Set aside.
- For the Creole mustard mayonnaise, mix equal parts mayonnaise, and Creole mustard season with salt and pepper. Reserve.
- For the station, roast the tenderloin until 125 degree internal temperature let rest, remove all the butchers' twine and carve into 1/4 inch–1/2 slices to serve in the rolls with your choice of sauce.
Ingredient availability varies by location*
