Best Bourbon Beef Tenderloin With Micro Greens Recipes

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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-GLAZED CAJUN TENDERLOIN



Bourbon-Glazed Cajun Tenderloin image

Make and share this Bourbon-Glazed Cajun Tenderloin recipe from Food.com.

Provided by ratherbeswimmin

Categories     Meat

Time 1h25m

Yield 6-8 serving(s)

Number Of Ingredients 13

1/4 cup Worcestershire sauce
2 tablespoons molasses
2 tablespoons Dijon mustard
1 (2 1/2-3 lb) center-cut beef tenderloin
1 tablespoon cracked black pepper
1 tablespoon granulated garlic
1 tablespoon paprika
2 teaspoons kosher salt
1/2 teaspoon cayenne
1/4 cup Bourbon
1/4 cup Dijon mustard
1/4 cup firmly packed light brown sugar
extra virgin olive oil

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.

Nutrition Facts : Calories 269.3, Fat 10.2, SaturatedFat 0.7, Sodium 3529.3, Carbohydrate 32.1, Fiber 9.1, Sugar 16.1, Protein 11.5

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

MUSTARD BOURBON MARINATED BEEF TENDERLOIN WITH GARLIC



Mustard Bourbon Marinated Beef Tenderloin With Garlic image

I was having a party of 22 and I served this tenderloin. I come back to this recipe over and over again because it is so easy to make up and I can marinate the beef up to 3 days in advance. This is one of my favorites recipes to do on the grill for a large group....I hope it will become one of yours!!!!

Provided by Abby Girl

Categories     Roast Beef

Time 55m

Yield 6 serving(s)

Number Of Ingredients 8

2 lbs beef tenderloin, all visible fat removed
garlic, slivered
1/3 cup Dijon mustard (see note below)
3 tablespoons Bourbon (or Scotch in a pinch)
2 tablespoons dark brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon olive oil
2 garlic, minced

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.

Nutrition Facts : Calories 538.3, Fat 33.4, SaturatedFat 12.4, Cholesterol 129.9, Sodium 277.6, Carbohydrate 12.7, Fiber 0.9, Sugar 5.3, Protein 40

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 BRAISED GREENS



Bourbon Braised Greens image

Provided by Food Network

Categories     side-dish

Time 40m

Yield 4 Servings

Number Of Ingredients 7

1 smoked turkey wing or ham hock
1 garlic clove, minced
¼ teaspoon crushed red chile flakes
2 cups water
¼ cup Maker's Mark® Bourbon
2 bunches collard greens (1½ pounds)
Kosher salt and freshly ground black pepper

Steps:

  • 1. In a large saucepot, combine the turkey, garlic, chile, water, and bourbon. Bring to a boil over high heat, then reduce the heat to simmer while you prepare the greens, at least 15 minutes. 2. Strips the leaves off the greens from the center stems and ribs. Cut the leaves into ½-inch strips crosswise. Rinse well, then add to the simmering liquid. Simmer until the leaves are tender, about 20 minutes. Season to taste with salt and pepper. 3. Transfer the turkey wing to a cutting board. When cool enough to handle, pull the meat from the bones and shred. Discard the bones and stir the meat into the greens. Serve hot.

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