This special occasion roast gets its name from the use of Drambuie, a golden Scottish honey-and-herb-flavored liqueur made from aged malt whiskey.

MacKinnon's Tenderloin

Approximately 3.5-pound beef tenderloin roast
1 tablespoon olive oil
2 teaspoons coarse salt
2 teaspoons coarse-ground black pepper
1 shallot, finely chopped
1/2 cup Drambuie
2 tablespoons all-purpose flour
2 cups beef stock
2 tablespoons Dijon mustard
2 teaspoons Worcestershire sauce

1. Preheat oven to 425°F (220°C).
2. Rub beef with oil and season with salt and pepper. Place in a flame-proof roasting pan and roast for 30 to 40 minutes or until meat reaches desired doneness (130°F | 55°C for rare, 140°F | 60°C for medium-rare). Remove meat from oven when temperature is 10°F degrees shy of desired doneness since roast will finish cooking as it rests.
3. Add shallot to roasting pan. Heat Drambuie in a small saucepan over low heat until warmed. Pour Drambuie over beef and quickly ignite, using a long match. When flame goes out, remove beef to a serving platter and hold, loosely covered.
4. Add flour to roasting pan and cook over medium heat, stirring constantly for 1 minute. Whisk in beef broth, mustard and Worcestershire sauce. Bring to a boil and whisk until smooth. Season to taste with salt and pepper. Transfer to gravy boat.
5. Slice beef and serve with sauce.

Makes 8 servings.