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Volume III
January 13, 2012

Weekly Home / Recipe Center

Bourbon-Glazed Cajun Tenderloin

Serves 6


1/4 cup Worcestershire sauce
2 tablespoons molasses
2 tablespoons Dijon style mustard

1 tablespoon cracked black pepper
1 tablespoon granulated garlic
1 tablespoon paprika
2 teaspoons kosher salt
1/2 teaspoon cayenne pepper

1/4 cup bourbon whiskey
1/4 cup Dijon style mustard
1/4 cup firmly packed light brown sugar
1 center-cut beef tenderloin steak, 2 1/2 to 3 lbs
extra-virgin olive oil

TO MAKE THE MARINADE: In a small bowl whisk together the marinade ingredients.

Trim the tenderloin of any excess fat and silver skin. Place the tenderloin in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place on a plate and refrigerate for 8 to 24 hours.

TO MAKE THE RUB: In a small bowl combine the rub ingredients.

TO MAKE THE GLAZE: In a small bowl whisk together the glaze ingredients until the sugar is dissolved.

Remove the tenderloin from the bag and discard the marinade. Wipe excess marinade off the tenderloin with paper towels. Press the rub into the tenderloin and allow to stand at room temperature for 20 to 30 minutes before grilling.

Lightly brush or spray the 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 the internal temperature reaches 135°F for medium rare, 10 to 20 minutes. During the last 10 minutes of grilling time, turn and baste with the glaze.

Remove the tenderloin from the grill and allow to rest for 5 to 10 minutes. The temperature will rise 5°F to 10°F during this time. Cut into 3/4 to 1 inch slices and serve warm.

From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

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