Bourbon-glazed Cajun Tenderloin
Total Time: 1 hr 25 mins
Preparation Time: 45 mins
Cook Time: 40 mins
Ingredients
- Servings: 6
- 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
Recipe
- 1 make the marinade: in a small bowl, whisk all the marinade ingredients together.
- 2 trim the tenderloin of excess fat and silver skin; place tenderloin in a large zip-lock plastic bag; pour in the marinade.
- 3 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.
- 4 make the rub: in a small bowl, combine the rub ingredients.
- 5 make the glaze: in a small bowl, whisk the glaze ingredients together until the sugar is dissolved.
- 6 remove tenderloin from bag and discard marinade; wipe excess marinade off the tenderloin with paper towels.
- 7 press the rub into the tenderloins; let stand at room temperature for 20-30 minutes before grilling.
- 8 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.
- 9 continue grilling over indirect medium heat until internal temperature reaches 135° for medium rare, 10-20 minutes.
- 10 during the last 10 minutes of grilling time, turn and baste with the glaze.
- 11 remove the tenderloin from the grill and let rest for 5-10 minutes; cut into ¾-1 inch slices and serve warm.
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