Bourbon Molasses Marinated Beef Tenderloin Recipes

MUSTARD BOURBON MARINATED BEEF TENDERLOIN WITH GARLIC

Steps:

• Note: The recipe calls for Grey Poupon peppercorn mustard. As this mustard is not available where I live -- I give the marinade a few good grinds of my peppercorn mill. (anywhere from 1 tsp to 1T).
• Wipe the tenderloin clean with a paper towel. Cut slits into the beef and add the garlic slivers. The amount of garlic used is up to personal preference.
• Combine mustard, bourbon, brown sugar, worcestershire sauce, olive oil and garlic in a zip lock bag. Add beef and turn to coat both sides. Chill for several hours or overnight. Note: I have marinated the beef up to 3 days.
• Preheat grill.
• Remove marinade from zip log bag. Reserve marinade. Coat grill with vegetable oil or Pam. Sear beef for 2 minutes on each side. Cover grill and cook 45 - 60 minutes or until meat thermometer registers 150, brushing with reserved marinade occasionally.
• Alow beef to sit for 5 - 10 minutes before carving.
• The reserved marinate can be made into a sauce by combining it with 1 cup sliced mushrooms in a small heavy saucepan over moderate heat and cook until heated through.

BOURBON BEEF TENDERLOIN

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 BEEF TENDERLOIN

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.

BOURBON-GLAZED CAJUN TENDERLOIN

Steps:

• Make the marinade: in a small bowl, whisk all the marinade ingredients together.
• Trim the tenderloin of excess fat and silver skin; place tenderloin in a large zip-lock plastic bag; pour in the marinade.
• Press the air out of the bag and seal tightly; turn bag to distribute the marinade, place on a plate, and refrigerate 8-24 hours.
• Make the rub: in a small bowl, combine the rub ingredients.
• Make the glaze: in a small bowl, whisk the glaze ingredients together until the sugar is dissolved.
• Remove tenderloin from bag and discard marinade; wipe excess marinade off the tenderloin with paper towels.
• Press the rub into the tenderloins; let stand at room temperature for 20-30 minutes before grilling.
• Lightly brush or spray tenderloin with olive oil; sear over direct medium heat until well marked, about 20 minutes, turning a quarter turn every 5 minutes.
• Continue grilling over indirect medium heat until internal temperature reaches 135° for medium rare, 10-20 minutes.
• During the last 10 minutes of grilling time, turn and baste with the glaze.
• Remove the tenderloin from the grill and let rest for 5-10 minutes; cut into ¾-1 inch slices and serve warm.