Whiskey Beef Bruschetta

There are people in my life who would probably think that marinating beef in whiskey is sacrilegious.  Although I like a Whiskey Sour or an Old Fashioned once in a while, whiskey isn’t really my thing.  I’m much more of wine gal, in case you hadn’t noticed.  So, if you aren’t one of those people who get all worked up about “wasting” whiskey in a marinade, then you should definitely try this recipe.  If you are one of those people who get all worked up about “wasting” whiskey in a marinade, then you should definitely get over yourself and still try this recipe!

Whiskey Beef Bruschetta

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★★★★★

5 from 1 reviews

• Author: Rocky Mountain Woman

Ingredients

Scale 1x2x3x

• 2 lb tenderloin or London Broil
• 1/4 C whiskey
• 1/4 C soy sauce
• 1/4 C Dijon
• 1/2 C brown sugar
• 1 t Salt
• 1 dash of Worcestershire sauce
• 1 head of arugula
• 2 T olive oil
• salt and pepper
• 1 baguette, sliced
• 1 10 oz package of goat cheese

Instructions

1. Mix all the ingredients together for the marinade
2. Place meat in a large plastic bag, add marinade
3. Refrigerate for a few hours
4. Remove meat from marinade and shake off excess
5. Grill meat until medium rare
6. Slice thinly
7. Dress the arugula with the olive oil, salt and pepper to taste
8. Spread the bread with goat cheese, put a piece of beef and a little arugula on each slice

Serve with whiskey sours or a glass of Zinfandel.  Call it dinner!