Bourbon Glazed Beef Tenderloin

BEEF:--
1.8 kg beef tenderloin, trimmed
1 cup bourbon
¾ cup firmly packed brown sugar
¼ cup lemon juice
2 tbsp soy sauce
3 cloves garlic, minced
SAUCE:--
2 tsp rice bran oil
½ cup finely chopped onion
3 cloves garlic, minced
¼ cup bourbon
½ cup SIDS RINGS AROUND URANUS SAUCE
¾ tsp cornflour
¼ cup soy sauce
2 tsp coarse Dijon mustard
½ tsp ground black pepper
½ tsp ground cumin

BEEF: In a heavy-duty resealable plastic bag, combine all ingredients. Seal and turn bag several times to combine then place bag in a large bowl and refrigerate for 2 hours, turning occasionally.
Remove meat from bag and discard marinade. Let beef stand at room temperature for 30 minutes.
Preheat grill to medium-high heat. (175-200°C)
Grill, covered with grill lid, turning occasionally, for 30-35 minutes until a meat thermometer inserted in thickest portion registers 60°C or desired degree of doneness. Remove from grill, cover loosely with foil and let stand for 10 minutes. Cut beef into 6 mm slices.
SAUCE: In a saucepan, heat oil. Add onion, garlic and cook for 10 minutes until onion is tender. Add bourbon and increase heat to medium-high then cook for about 5 minutes until liquid has nearly evaporated.
In a small bowl, stir together SIDS RINGS AROUND URANUS SAUCE and cornflour until smooth then add to onion mixture, along with soy, pepper, cumin and Dijon mustard, stirring until combined. Bring to a boil then reduce heat to medium and cook, stirring constantly to prevent scorching, for 6-8 minutes. Let cool slightly before serving with beef.