Bourbon Beef Tenderloin Recipes

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BOURBON BEEF TENDERLOIN



Bourbon Beef Tenderloin image

A marinated and tender piece of beef that's great for dinner.

Provided by Paula Deen

Categories     bbq     classic

Time 1h

Yield 8 to 10

Number Of Ingredients 10

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

Steps:

  • Preheat grill or oven to 350 °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. The tenderloin will cook to rare in approximately 30 to 45 minutes.
  • Serve with horseradish cream on the side.

BOURBON BEEF TENDERLOIN WITH MICRO GREENS



Bourbon Beef Tenderloin with Micro Greens image

Provided by Food Network

Categories     main-dish

Time 25m

Yield 10 portions

Number Of Ingredients 7

1 pound beef tenderloin
2 tablespoons olive oil
Kosher salt
Freshly ground black pepper
1 pint bourbon
1/4 cup veal glace
1 cup micro greens

Steps:

  • Cut beef into 1-inch diameter medallions, 1/4-inch thick, rub with olive oil and season with kosher salt and ground black pepper.
  • Simmer bourbon until reduced by 3/4. Add veal glace. Adjust seasoning with salt and pepper. Remove from heat and chill.
  • Sear beef medallions until rare. Chill. Garnish with bourbon reduction and micro greens.

BOURBON BEEF TENDERLOIN



Bourbon Beef Tenderloin image

This came from "The Lady and Sons" cookbook by Paula Deen. This is a grill recipe but it can be also used in a 350°F oven, cooked for about an hour.

Provided by tinkerbelle79

Categories     Meat

Time 1h20m

Yield 8-10 serving(s)

Number Of Ingredients 8

1 cup Bourbon
1 cup brown sugar
2/3 cup soy sauce
1/2 cup lemon juice
1 tablespoon Worcestershire sauce
2 cups water
3 -4 sprigs chopped fresh thyme
1 beef tenderloin, connective tissue removed

Steps:

  • Prepare a marinade by combining bourbon, brown sugar, soy sauce, lemon juice, worcestershire sauce, water and thyme.
  • Secure beef with butcher's string.
  • Pour marinade over beef and refrigerate for 8-12 hours
  • Turn meat several times during that time.
  • Prepare grill.
  • Place meat on oiled grill, reserving marinade.
  • Cook on high heat with lid closed, turning often and basting occasionally.
  • Cook until desired doneness.
  • Using a meat thermometer: rare-115 to 120°F, medium rare-130-135F, medium-140-145°F.

Nutrition Facts : Calories 247.9, Fat 3, SaturatedFat 1.2, Cholesterol 12.6, Sodium 1383.1, Carbohydrate 29.8, Fiber 0.2, Sugar 27.4, Protein 6.3

BOURBON BEEF TENDERLOIN



BOURBON BEEF TENDERLOIN image

Categories     Beef     Dinner

Yield 8 Servings

Number Of Ingredients 10

1 c. Maker's Mark® Bourbon
1 c. brown sugar
2/3 c. soy sauce
1 bunch cilantro, leaves chopped
1/2 c. lemon juice
1 tbs. Worcestershire sauce
2 c. water
3 to 4 sprigs fresh thyme, leaves chopped
1 (5 lb.) beef tenderloin, silver connective tissue removed
Oil, to brush grill

Steps:

  • 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 have 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.

BOURBON BEEF TENDERLOIN



Bourbon Beef Tenderloin image

Bourbon is really the quintessential spirit of the South. In Bourbon County Kentucky, I cooked theses bourbon-laced delights with Chef Colonel Michael Edwards Maters in his family's mansion. He provided not only great hospitality and food, but fine bourbon and cigars. Kevin Brauch, The Thirsty Traveler

Provided by Food Network

Time 32m

Yield 8 servings

Number Of Ingredients 5

1 cup red wine vinegar
1 cup olive oil
1 cup bourbon
1 beef tenderloin
Cooked asparagus, as an accompaniment

Steps:

  • Preheat oven to 500 degrees F.
  • Combine red wine vinegar, olive oil, and bourbon. Massage mixture into the beef with your hands. Marinate the beef tenderloin in the refrigerator for 1 hour. Place marinated beef tenderloin in a roasting pan, place in oven and cook for 30 minutes (if you like rare beef, cook longer if you prefer your beef more well done). Let stand for about 1 hour. Place on serving platter and serve with fresh asparagus.

BOURBON-MOLASSES MARINATED BEEF TENDERLOIN



Bourbon-Molasses Marinated Beef Tenderloin image

Make and share this Bourbon-Molasses Marinated Beef Tenderloin recipe from Food.com.

Provided by Olha7397

Categories     Steak

Time 16m

Yield 4 serving(s)

Number Of Ingredients 11

1 medium onion, chopped fine
1/2 cup Bourbon
1/4 cup unsulphured dark molasses
2 tablespoons Worcestershire sauce
1 teaspoon sweet mustard
1/4 teaspoon powdered ginger
1 pinch of crushed arbol chiles or 1 pinch cayenne
1 -1 1/2 lb beef tenderloin, cut into 8 medallions
salt & freshly ground black pepper
2 slices thick slab bacon, chopped
1 tablespoon oil, preferably Canola or 1 tablespoon corn

Steps:

  • In a small bowl, combine the marinade ingredients. Place the tenderloin medallions in a shallow non-reactive dish, and pour the marinade over the meat. Cover the meat, and refrigerate it for 2 to 4 hours, turning it once. Remove it from the refrigerator 20 to 30 minutes before cooking.
  • Drain the medallions, and salt and pepper them. RESERVE 1/2 cup of the marinade.
  • In a large cast-iron skillet, fry the bacon over medium heat until it is browned and crispy. Remove it with a slotted spoon, and drain it. Set aside the bacon, and reserve the drippings.
  • Stir the oil into the drippings, raise the heat to medium high, and add the medallions. Cook them rare, about 3 minutes, turning once. Remove the steaks, pour the reserved marinade into the skillet, and raise the heat to high. Scrape up any browned bits from the bottom, and stir the marinade as it thickens into a glaze, which requires about 1 to 2 minutes. Working quickly, return the steaks to the skillet briefly to coat them with the glaze on both sides. Transfer the medallions to a decorative platter, sprinkle the bacon over, and serve immediately. Serves 4.
  • Texas Home Cooking.

Nutrition Facts : Calories 489.6, Fat 25.9, SaturatedFat 9.4, Cholesterol 99.1, Sodium 182.5, Carbohydrate 20.1, Fiber 0.5, Sugar 13.7, Protein 23

BOURBON BEEF TENDERLOIN



Bourbon Beef Tenderloin image

I copyed this recipe from a friend a while ago. Nice way to have beef and a real family pleaser. Make it you will be praised but beware....you will have to make it often just like around my house. Lol

Provided by babyiguana

Categories     < 60 Mins

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

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 -4 sprigs fresh thyme, leaves chopped
1 (5 lb) beef tenderloin
oil, to brush grill

Steps:

  • 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 4 to 6 hours, or up to overnight, turning meat over
  • several times.
  • Preheat grill or oven to 350°F 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. Cook for approximately 25 minutes for
  • Serve with white rice and enjoy.

Nutrition Facts : Calories 2061.3, Fat 114.9, SaturatedFat 45, Cholesterol 487.3, Sodium 3086.7, Carbohydrate 59.9, Fiber 0.7, Sugar 55, Protein 148.4

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