Instructions: To ensure that every bite of tenderloin is buttery-tender and delicious, ask the butcher to remove the shiny connective tissue, known as the silver, that covers the top of the meat. A charcoal or gas fire works equally well for this dish.

Prepare marinade by combining bourbon, brown sugar, soy sauce, cilantro, lemon juice, Worcestershire sauce, water and thyme.

Fold the tail end of the tenderloin back onto itself so the fillet is of uniform thickness; secure with butchers string. Pour bourbon marinade over meat, cover and refrigerate 8 to 12 hours, turning the meat over several times during that time.

Prepare fire for direct-heat method of cooking. When fire is ready, 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; bring to a boil; cook 3 minutes over moderately high heat. Occasionally baste meat with a little of the boiled marinade. Meat is done when a thermometer inserted into thickest part registers approximately 140 degrees F (medium-rare) before letting meat stand.

Remove meat from grill, cover loosely with foil and let stand for 10 minutes; temperature will rise another 5 degrees. Slice against the grain and serve immediately. If desired, garnish serving platter with whole sprigs of fresh thyme.

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