Savory Bourbon-Glazed Beef Tenderloin
Indulge in the exquisite flavors of our Savory Bourbon-Glazed Beef Tenderloin, adapted from the beloved "The Lady and Sons" cookbook by Paula Deen. This mouthwatering recipe features a perfectly tender beef tenderloin marinated in a rich bourbon sauce, blending the sweetness of brown sugar, tang of lemon juice, and umami of soy sauce. Whether grilled for that satisfying char or oven-roasted to perfection, this dish is sure to impress your guests at any gathering. With its balanced flavors and juicy tenderness, it’s the epitome of a festive feast, ready in just under two hours including marination. Serve it alongside your favorite sides and watch it become the star of your meal.
8-10 servings
Servings
320
Calories
8
Ingredients
Ingredients
Bourbon
1 cup (none)
Brown sugar
1 cup (none)
Soy sauce
2/3 cup (none)
Lemon juice
1/2 cup (freshly squeezed)
Worcestershire sauce
1 tablespoon (none)
Water
2 cups (none)
Fresh thyme
3-4 sprigs (chopped)
Beef tenderloin
1 (connective tissue removed)
Instructions
1
In a large mixing bowl, whisk together bourbon, brown sugar, soy sauce, lemon juice, Worcestershire sauce, water, and chopped fresh thyme to create a flavorful marinade.
2
Carefully trim any excess connective tissue from the beef tenderloin and wrap it with butcher's string to maintain its shape during cooking.
3
Place the beef tenderloin in a large resealable plastic bag or a shallow dish, and pour the marinade over the meat. Ensure it is well-coated.
4
Seal the bag or cover the dish, then refrigerate for 8-12 hours. Turn the meat a few times during marination to infuse the flavors evenly.
5
Prepare your grill by preheating it to high heat and lightly oiling the grates to prevent sticking. If using the oven, preheat to 350°F.
6
Remove the beef from the marinade, reserving the liquid for basting and for use later. Place the tenderloin on the grill.
7
Cook the tenderloin over high heat with the lid closed, turning it often and brushing with the reserved marinade to keep it moist.
8
Use a meat thermometer to check for doneness, cooking until it reaches your desired level: rare (115-120°F), medium rare (130-135°F), or medium (140-145°F).
9
Once done, remove the tenderloin from the grill or oven, cover it loosely with aluminum foil, and allow it to rest for 10 minutes before slicing and serving for optimal tenderness.
Nutrition Information
16
Fat
10
Carbs
40
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main protein used in this recipe?
The main protein in this recipe is a whole beef tenderloin with connective tissue removed.
Who is the original inspiration for this bourbon-glazed beef?
This recipe is adapted from Paula Deen's cookbook titled 'The Lady and Sons'.
How long should the beef tenderloin be marinated?
The beef should be marinated in the refrigerator for 8 to 12 hours for the best flavor infusion.
What are the primary ingredients in the bourbon glaze?
The glaze is made from bourbon, brown sugar, soy sauce, lemon juice, Worcestershire sauce, water, and fresh thyme.
How many people does this recipe serve?
This recipe provides approximately 8 to 10 servings.
Can I cook this beef tenderloin in the oven?
Yes, if you are not using a grill, you can preheat your oven to 350°F and roast the meat until it reaches your desired doneness.
What temperature should the beef reach for medium-rare?
For medium-rare, the internal temperature of the beef should be between 130°F and 135°F.
Why is butcher's string used in the preparation?
Butcher's string is used to wrap the tenderloin to help it maintain its shape consistently during the cooking process.
What should I do with the marinade after soaking the meat?
You should reserve the marinade liquid to use for basting the meat while it is grilling or roasting.
How long should the meat rest after it is finished cooking?
The tenderloin should rest loosely covered with foil for 10 minutes before slicing to ensure optimal tenderness.
Is the bourbon glaze more sweet or savory?
It is a balanced savory-sweet glaze, combining the sweetness of brown sugar with the saltiness of soy sauce and tang of lemon.
What fresh herb is included in the marinade?
The recipe calls for 3 to 4 sprigs of chopped fresh thyme.
Should the lemon juice be fresh or bottled?
The recipe specifies using freshly squeezed lemon juice for the marinade.
What is the recommended grill heat setting?
The grill should be preheated to high heat with lightly oiled grates.
How can I prevent the beef from sticking to the grill?
Lightly oiling the grill grates before cooking helps prevent the meat from sticking.
What is the calorie count per serving?
Each serving contains approximately 320 calories.
How much protein is in one serving of this dish?
There are 40 grams of protein per serving.
What preparation is needed for the beef before marinating?
You should trim any excess connective tissue and tie the meat with butcher's string.
Should the grill lid be open or closed?
The tenderloin should be cooked over high heat with the lid closed.
How often should the meat be turned while marinating?
You should turn the meat a few times during its 8-12 hour stay in the refrigerator to ensure even flavoring.
What is the fat content per serving?
There are 16 grams of fat per serving.
Does this recipe contain soy?
Yes, the recipe uses 2/3 cup of soy sauce as a key component of the marinade.
What is the internal temperature for a rare tenderloin?
A rare tenderloin will have an internal temperature of 115°F to 120°F.
How many carbohydrates are in each serving?
There are 10 grams of carbohydrates per serving.
What is the purpose of basting the meat?
Basting with the reserved marinade helps keep the meat moist and adds layers of flavor during cooking.
What type of container is best for marinating the beef?
A large resealable plastic bag or a shallow dish that can be tightly covered is ideal.
Is this recipe suitable for holiday meals?
Yes, it is described as a festive feast and is excellent for entertaining guests.
What tool is best for checking the doneness of the beef?
A meat thermometer is recommended to accurately check the internal temperature.
What does Worcestershire sauce add to the recipe?
Worcestershire sauce adds a complex, tangy depth of flavor to the bourbon marinade.
What internal temperature indicates medium doneness?
Medium doneness is achieved when the internal temperature reaches 140°F to 145°F.