Bourbon-Glazed Cajun Tenderloin |
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Prep Time: 45 Minutes Cook Time: 40 Minutes |
Ready In: 85 Minutes Servings: 8 |
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Weber’s Big Book of Grilling; marinate time is 8-24 hours; uses both direct and indirect heat. Ingredients:
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 |
Directions:
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 3/4-1 inch slices and serve warm.
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