BOURBON-MOLASSES MARINATED BEEF TENDERLOIN

Bourbon-Molasses Marinated Beef Tenderloin image

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