Bourbon Beef Tenderloin Recipes

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BOURBON BEEF TENDERLOIN



Bourbon Beef Tenderloin image

A marinated and tender piece of beef that's great for dinner.

Provided by Paula Deen

Categories     bbq     classic

Time 1h

Yield 8 to 10

Number Of Ingredients 10

3 to 4 sprigs chopped fresh thyme
2 cups water
1 tablespoon Worcestershire sauce
1/2 cup lemon juice
1 bunch chopped fresh cilantro
1 cup brown sugar
2/3 cup soy sauce
1 cup bourbon
1 (5 lb) silver connective tissue removed beef tenderloin
to brush on grill oil

Steps:

  • Preheat grill or oven to 350 °F.
  • Prepare marinade by combining the bourbon, brown sugar, soy sauce, cilantro, lemon juice, Worcestershire sauce, water and thyme in a bowl. Make sure the tenderloin has been cleaned and the tissues has been removed. Fold the tail end of the beef back underneath itself so that it is of uniform thickness and secure with butcher's string. Place meat in a dish and pour marinade over meat, cover, and refrigerate for approximately 8 to 12 hours turning meat over several times.
  • >
  • When grill is ready, place meat on oiled surface and reserve the liquid from the marinade. Cook over high heat with lid closed, turning meat often and occasionally basting. The tenderloin will cook to rare in approximately 30 to 45 minutes.
  • Serve with horseradish cream on the side.

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 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 BEEF TENDERLOIN



BOURBON BEEF TENDERLOIN image

Categories     Beef     Dinner

Yield 8 Servings

Number Of Ingredients 10

1 c. Maker's Mark® Bourbon
1 c. brown sugar
2/3 c. soy sauce
1 bunch cilantro, leaves chopped
1/2 c. lemon juice
1 tbs. Worcestershire sauce
2 c. water
3 to 4 sprigs fresh thyme, leaves chopped
1 (5 lb.) beef tenderloin, silver connective tissue removed
Oil, to brush grill

Steps:

  • Preheat grill or oven to 350 degrees F. Prepare marinade by combining the bourbon, brown sugar, soy sauce, cilantro, lemon juice, Worcestershire sauce, water and thyme in a bowl. Make sure the tenderloin has been cleaned and the tissues have been removed. Fold the tail end of the beef back underneath itself so that it is of uniform thickness and secure with butcher's string. Place meat in a dish and pour marinade over meat. Cover and refrigerate for approximately 8 to 12 hours, turning meat over several times. When grill is ready, place meat on oiled surface and reserve the liquid from the marinade. Cook over high heat with lid closed, turning meat often and occasionally basting with the marinade. The tenderloin will cook to rare in approximately 30 to 45 minutes. Serve with horseradish cream on the side.

BOURBON BEEF TENDERLOIN WITH MICRO GREENS



Bourbon Beef Tenderloin with Micro Greens image

Provided by Food Network

Categories     main-dish

Time 25m

Yield 10 portions

Number Of Ingredients 7

1 pound beef tenderloin
2 tablespoons olive oil
Kosher salt
Freshly ground black pepper
1 pint bourbon
1/4 cup veal glace
1 cup micro greens

Steps:

  • Cut beef into 1-inch diameter medallions, 1/4-inch thick, rub with olive oil and season with kosher salt and ground black pepper.
  • Simmer bourbon until reduced by 3/4. Add veal glace. Adjust seasoning with salt and pepper. Remove from heat and chill.
  • Sear beef medallions until rare. Chill. Garnish with bourbon reduction and micro greens.

PORK TENDERLOIN IN BOURBON



Pork Tenderloin in Bourbon image

Tender pork marinated in soy sauce, bourbon and more. May also be grilled.

Provided by Debbie

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 3h

Yield 8

Number Of Ingredients 5

¼ cup soy sauce
¼ cup bourbon
2 tablespoons brown sugar
2 cloves garlic, halved
3 pounds pork tenderloin

Steps:

  • Mix together soy sauce, bourbon, brown sugar, and garlic. Pour over pork, cover, and refrigerate at least 2 hours, turning occasionally.
  • Preheat oven to 325 degrees F (165 degrees C). Remove pork from marinade, and place on rack of shallow roasting pan.
  • Bake for 45 minutes or until a meat thermometer registers 145 degrees F (63 degrees C).

Nutrition Facts : Calories 239.2 calories, Carbohydrate 4.2 g, Cholesterol 94.7 mg, Fat 8.2 g, Fiber 0.1 g, Protein 30.6 g, SaturatedFat 3 g, Sodium 516.6 mg, Sugar 3.4 g

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

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