Greens and Black Eyes Anyone?

[tandkvd]

I ment to ask this yesturday.

Today we are having Collards, Black Eyed Peas and Bourban Beef Tenderloin.

Bourban Beef Tenderloin
From Paula Dean

1 cup bourbon
1 cup brown sugar
2/3 cup soy sauce
1 bunch cilantro, leaves chopped
1/2 cup lemon juice
1 tablespoon Worcestershire sauce
2 cups water
3 to 4 sprigs fresh thyme, leaves chopped
1 (5-pound) beef tenderloin, silver connective tissue removed
Oil, to brush grill

Preheat grill or oven to 350 degrees F.

Prepare marinade by combining the bourbon, brown sugar, soy sauce,
cilantro, lemon juice, Worcestershire sauce, water, and thyme in a
bowl. Make sure the tenderloin has been cleaned and the tissues has
been removed. Fold the tail end of the beef back underneath itself
so that it is of uniform thickness and secure with butcher's string.
Place meat in a dish and pour marinade over meat, cover, and
refrigerate for approximately 8 to 12 hours turning meat over
several times.

When grill is ready, place meat on oiled surface and reserve the
liquid from the marinade. Cook over high heat with lid closed,
turning meat often and occasionally basting with the marinade. The
tenderloin will cook to rare in approximately 30 to 45 minutes.
Serve with horseradish cream on the side.

The tenderloin has been marinating since about 1 am.

I do like vinager with the greens, which I know will through off the wine a little.

Question is which wine:
Cab. - Merlot - Shiraz - Pinot Noir