Bourbon-Glazed Cajun Tenderloin

(from saymyname’s recipe box)

Source: Weber's Big Book of Grilling

Serves 8 people

Categories: Beef, Bourbon, Grill, Main Dish


  • Marinade:
  • 1/4 cup Worcestershire sauce
  • 2 tablespoons molasses
  • 2 tablespoons Dijon mustard
  • Meat:
  • 1 (2 1/2-3 lb) center-cut beef tenderloin
  • Rub:
  • 1 tablespoon cracked black pepper
  • 1 tablespoon granulated garlic
  • 1 tablespoon paprika
  • 2 teaspoons kosher salt
  • 1/2 teaspoon cayenne
  • Glaze:
  • 1/4 cup bourbon
  • 1/4 cup Dijon mustard
  • 1/4 cup firmly packed light brown sugar
  • Other Ingredients:
  • extra virgin olive oil


  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.

Email to a friend | Print this recipe | Back