Bourbon Beef Tenderloin Recipes

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.

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.

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.

Steps:

• Boil wine and garlic in heavy medium saucepan until reduced to 1/2 cup, about 15 minutes. Add next 5 ingredients; boil until reduced by half, about 20 minutes. Set sauce aside. (Can be made 1 day ahead. Cover; chill.)
• Cook bacon in heavy large skillet over medium-high heat until crisp, about 8 minutes. Using slotted spoon, transfer to paper towels. Pour off all but 1 tablespoon drippings from skillet. Add flour to drippings in skillet; whisk to blend. Cook 1 minute, whisking constantly. Gradually whisk in sauce; bring to boil. Reduce heat; simmer until sauce thickens, about 2 minutes.
• Meanwhile, melt butter in another heavy large skillet over medium-high heat. Sprinkle steaks with salt and pepper. Add to skillet and cook to desired doneness, about 4 minutes per side for medium-rare. Transfer steaks to plates.
• Mix bacon and bourbon into sauce. Season with salt and pepper. Spoon over steaks.

Steps:

• 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 4 to 6 hours, or up to overnight, turning meat over
• several times.
• Preheat grill or oven to 350°F 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. Cook for approximately 25 minutes for
• Serve with white rice and enjoy.