Apple Ale And Whiskey Marinated Beef Tenderloin Recipes

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WHISKEY-MARINATED TENDERLOINS



Whiskey-Marinated Tenderloins image

From Cooking Light, December 08. This marinade is enough for 10 tenderloin steaks, so a great recipe for company! Cooking time does not include marinating time of 2 hours.

Provided by IngridH

Categories     Steak

Time 18m

Yield 10 steaks, 10 serving(s)

Number Of Ingredients 8

1/4 cup Bourbon
2 tablespoons dark brown sugar
1 tablespoon Worcestershire sauce
1/2 teaspoon cumin
3 garlic cloves, minced
10 beef tenderloin steaks, 1 1/4 inches thick
1 teaspoon kosher salt
1/2 teaspoon black pepper

Steps:

  • Combine the bourbon, brown sugar, Worcestershire, cumin and garlic in a zip top bag.
  • Add the steaks to the bag, gently massage the marinade into the steaks, making sure that all are covered.
  • Let marinate in the refrigerator for at least two hours, turning the bag occasionally.
  • Heat a grill pan (or your BBQ) to medium high. If using a grill pan, coat it with cooking spray so the steaks don't stick.
  • Cook the steaks on each side for about 4 minutes, or until done to your liking.
  • Remove from the pan and cover with foil, let rest for 5 minutes before serving.

BEEF TENDERLOIN WITH BALSAMIC SAUCE



Beef Tenderloin with Balsamic Sauce image

This beef tenderloin is quick and easy to prepare-but it's special enough to serve to guests, assures our Test Kitchen staff.

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 8 servings.

Number Of Ingredients 11

2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed
2 tablespoons minced garlic
1-1/2 teaspoons salt
1 teaspoon coarsely ground pepper
1 beef tenderloin roast (2 pounds)
SAUCE:
2 cups port wine or 1 cup grape juice and 1 cup reduced-sodium beef broth
2 tablespoons balsamic vinegar
1 teaspoon butter
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Combine the rosemary, garlic, salt and pepper; rub evenly over tenderloin. Cover and refrigerate for 2 hours. Place meat on a rack in shallow roasting pan. Bake, uncovered, at 400° for 50-70 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes before slicing., In a saucepan, bring wine or grape juice and broth to a boil; cook until reduced to 3/4 cup. Add vinegar; cook for 3-4 minutes or until reduced to a sauce consistency. Stir in butter, salt and pepper. Serve with tenderloin.

Nutrition Facts : Calories 242 calories, Fat 9g fat (3g saturated fat), Cholesterol 72mg cholesterol, Sodium 576mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 0 fiber), Protein 24g protein. Diabetic Exchanges

MARINATED BEEF TENDERLOIN



Marinated Beef Tenderloin image

Be sure to let the meat rest 45 minutes or it will be underdone. It's delicious with roasted carrots and shallots.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 3h30m

Number Of Ingredients 8

1 beef tenderloin (3 pounds; preferably center-cut), silver skin trimmed
1/4 cup Worcestershire sauce
Juice of 1 lemon
2 tablespoons finely chopped garlic
2 teaspoons coarse salt
2 teaspoons coarsely ground pepper
1 teaspoon safflower oil
1/2 stick unsalted butter, softened, divided

Steps:

  • Place beef in a resealable plastic bag. Whisk together Worcestershire sauce, lemon juice, garlic, salt, pepper, and oil, and pour over beef. Tightly seal bag, and let beef marinate at room temperature 2 hours, turning bag occasionally.
  • Preheat broiler with rack 4 inches from heat source. Transfer beef and marinade to a heavy oven-safe skillet just large enough to hold the beef. Spread 2 tablespoons butter over top of beef; broil 8 minutes. Remove from oven, turn beef with tongs, and spread remaining 2 tablespoons butter on top. Broil 5 minutes more. Remove from oven, and cover skillet tightly with foil. Let beef in skillet rest 45 minutes. Thinly slice, and transfer to a serving platter. Serve with pan juices.

MARINATED BEEF TENDERLOIN



Marinated Beef Tenderloin image

My three grown children and grandkids enjoy this tempting tenderloin. Leftovers make wonderful sandwiches with oven-fresh bread and Dijon mustard. I sometimes substitute a marinated eye of round roast...and it turns out fine.

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 8 servings.

Number Of Ingredients 11

1 cup soy sauce
3/4 cup beef broth
1/2 cup olive oil
2 tablespoons red wine vinegar
4 to 5 garlic cloves, minced
1 teaspoon coarsely ground pepper
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon hot pepper sauce
1 bay leaf
1 beef tenderloin roast (3-1/2 to 4 pounds)

Steps:

  • In a bowl, combine the first nine ingredients; mix well. Cover and refrigerate 1 cup for basting. Pour remaining marinade into a shallow dish; add bay leaf and tenderloin. Turn to coat; cover and refrigerate overnight., Drain and discard marinade and bay leaf. Place tenderloin on a rack in a shallow roasting pan. Bake, uncovered, at 425° for 55-60 minutes or until meat reaches desired doneness (for medium-rare a thermometer should read 135°; medium, 140°; medium-well, 145°), basting often with reserved marinade. let stand for 15 minutes before slicing.

Nutrition Facts :

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