BOURBON-MOLASSES MARINATED BEEF TENDERLOIN
Make and share this Bourbon-Molasses Marinated Beef Tenderloin recipe from Food.com.
Provided by Olha7397
Categories Steak
Time 16m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a small bowl, combine the marinade ingredients. Place the tenderloin medallions in a shallow non-reactive dish, and pour the marinade over the meat. Cover the meat, and refrigerate it for 2 to 4 hours, turning it once. Remove it from the refrigerator 20 to 30 minutes before cooking.
- Drain the medallions, and salt and pepper them. RESERVE 1/2 cup of the marinade.
- In a large cast-iron skillet, fry the bacon over medium heat until it is browned and crispy. Remove it with a slotted spoon, and drain it. Set aside the bacon, and reserve the drippings.
- Stir the oil into the drippings, raise the heat to medium high, and add the medallions. Cook them rare, about 3 minutes, turning once. Remove the steaks, pour the reserved marinade into the skillet, and raise the heat to high. Scrape up any browned bits from the bottom, and stir the marinade as it thickens into a glaze, which requires about 1 to 2 minutes. Working quickly, return the steaks to the skillet briefly to coat them with the glaze on both sides. Transfer the medallions to a decorative platter, sprinkle the bacon over, and serve immediately. Serves 4.
- Texas Home Cooking.
Nutrition Facts : Calories 489.6, Fat 25.9, SaturatedFat 9.4, Cholesterol 99.1, Sodium 182.5, Carbohydrate 20.1, Fiber 0.5, Sugar 13.7, Protein 23
MOLASSES MARINADE FOR BEEF
This is a marinade with amazing flavor. I used it with bison steak, but any sort of beef roast or steak would work.
Provided by amy
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 15m
Yield 18
Number Of Ingredients 8
Steps:
- Combine the molasses, brown sugar, ketchup, lemon juice, oregano, garlic powder, onion powder, and onion in a bowl; stir to combine. Pour marinade over meat and allow to sit in the refrigerator overnight before cooking.
Nutrition Facts : Calories 66.3 calories, Carbohydrate 17 g, Fat 0.1 g, Fiber 0.2 g, Protein 0.4 g, Sodium 153.9 mg, Sugar 14.3 g
PAN-ROASTED BEEF FILET IN COFFEE AND MOLASSES SHELLAC
Steps:
- To make the grits bring the chicken broth to a boil and add the grits. Decrease the heat and simmer for 20 minutes over low heat, stirring frequently. Stir in the milk, grated cheddar cheese, cooked bacon and pureed chipotle chile. Season to taste and set aside in a warm place. To prepare the shellac, add the double espresso and the molasses to the glace de viande. Stir the ingredients together and set the shellac aside in a warm place. Season the beef fillets with salt and pepper. Then sear them in hot corn oil in a heavy skillet for 3 minutes over moderately high heat. Turn the fillets over and sear for 2 more minutes, then place the skillet with the fillets in a 400 degree oven for 7 minutes. Remove from the oven, brush with half the shellac and allow to cool to room temperature. In a hot, heavy skillet saute the white onion, garlic and spinach leaves in the butter until the spinach is just wilted, then season to taste with salt and pepper. For each serving, spoon a mound of the grits onto the center of a plate and top with the sauted spinach. Cut each beef fillet from the top to bottom at an angle. Place half a fillet, with the cut side facing the front of the plate on the spinach leaves and grits. Place the other half of the fillet on the plate so that it's facing the front of the plate, leaning against the grits and the other half of the fillet. Drizzle the shellac around the perimeter of the plate and serve.
GRILLED PORK TENDERLOIN WITH MOLASSES AND MUSTARD
This simple sweet-and-tangy grilled pork roast is a perfect dinner for any season.
Provided by Jan Esterly
Categories Mustard Pork Backyard BBQ Dinner Meat Pork Tenderloin Summer Grill/Barbecue Molasses Bon Appétit Pittsburgh Pennsylvania Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 2 servings
Number Of Ingredients 5
Steps:
- Whisk molasses, 2 tablespoons vinegar, and both mustards in small bowl to blend. Place pork in heavy-duty resealable plastic bag. Pour marinade over. Seal tightly and refrigerate 4 hours.
- Prepare barbecue (medium-high heat). Drain marinade into heavy small saucepan. Sprinkle pork with salt and pepper. Grill pork until thermometer inserted into center registers 145°F, turning occasionally with tongs, about 20 minutes. Transfer pork to serving platter; let rest 5 minutes.
- Meanwhile, add 1 tablespoon vinegar to pan with marinade and boil until thickened to sauce consistency, about 1 minute.
- Cut pork crosswise on slight diagonal into 1/2-inch-thick slices. Arrange pork slices on platter; drizzle sauce over.
BEEF TENDERLOIN MARINADE
Use this beef tenderloin marinade on a 3- to 4-pound tenderloin before cooking. It's worth the wait.
Provided by Carley
Categories Marinades
Time 1h10m
Yield 8
Number Of Ingredients 12
Steps:
- Whisk sherry vinegar, molasses, red wine vinegar, olive oil, garlic, serrano pepper, soy sauce, rosemary, sage, thyme, salt, and pepper together in a medium bowl until well combined. Let sit until flavors have melded, about 1 hour.
Nutrition Facts : Calories 113.8 calories, Carbohydrate 12.2 g, Fat 7.1 g, Fiber 0.4 g, Protein 0.3 g, SaturatedFat 1 g, Sodium 264.4 mg, Sugar 7.7 g
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- Sear tenderloin over medium direct heat until well marked (about 20 minutes), turning ¼ every 5 minutes. Continue grilling over medium indirect heat until internal temperature reaches 135 degrees F for medium rare (10-20 minutes). During the final 10 minutes of grilling time, turn and baste with the glaze.
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- In a large baking dish or roasting pan, mix molasses, vinegar, bourbon, pepper, garlic, shallot, ginger, thyme, and chili flakes. Trim any excess fat from tenderloin and discard. Rinse meat and pat dry. Set in marinade and turn to coat. Cover dish and chill, turning meat occasionally, at least 4 hours or up to 1 day.
- Lift beef from marinade; discard marinade (or bring to a boil, cool, cover, and freeze for another use). If tenderloin is uneven, tie with cotton string where needed to make evenly thick. Set on a rack in a foil-lined 12- by 15-inch roasting or baking pan.
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- Remove strings. Transfer meat to a platter and garnish with parsley sprigs. To serve, slice 1/4 to 1 inch thick. Add salt and more pepper to taste.
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