Best Bourbon Molasses Marinated Beef Tenderloin 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.

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-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

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