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    Home » Main Dishes » Bourbon-Glazed Cajun Beef Tenderloin Recipe

    Published: Sep 5, 2016 · Modified: Nov 9, 2021 by Pam

    Bourbon-Glazed Cajun Beef Tenderloin Recipe

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    This Bourbon Glazed Cajun Beef Tenderloin is perfect as a main course or for elegant sliders as a party dish.

    This post contains affiliate links for your convenience. Click here to read our full disclosure policy.

    Where we got this beef tenderloin recipe:

    The recipe came from Weber’s Big Book of Grilling, which we’ve had for over 20 years. It is a go-to book of grill recipes around here, though we did cook ours on the Big Green Egg.

    We love cooking fish on the grill too and have collected the best Grilled Fish and Seafood Recipes.

    For the perfect Smoked Ham on the Big Green Egg you’ll want to check this out. 

    Cajun Beef Tenderloin with Bourbon Glaze

    We like to serve the beef tenderloin as sliders with small rolls. I make the horseradish sauce myself, but I don’t use a recipe. I just stir up about half and half sour cream and plain Greek yogurt with horseradish to taste and a healthy spoonful of Dijon mustard.

    Beef Tenderloin as the centerpiece of holiday meals.

    Whether you’re planning a special meal for Christmas, or a dinner party for just a few this will become your standard for beef tenderloin. The bourbon glaze recipe just takes it over the top!

    We’ve tried a lot of different versions over the years, but always end up coming back to this one, and you will too.

    This recipe made the suggested list for the Backyard BBQ Menu Ideas. You’ll want to visit for lots of other recipes as well as tips, tricks and planning help for your cookout.

    Bourbon-Glazed Cajun Beef Tenderloin Sliders

    4.95 from 17 votes
    Print Recipe Pin Recipe

    Ingredients
      

    *For the Marinade*

    • ¼ cup worcestershire sauce
    • 2 Tbsp. molasses
    • 2 Tbsp. Dijon mustard

    1 center-cut beef tenderloin, 2-½ to 3 lbs.

      *For the Rub*

      • 1 Tbsp. cracked black pepper
      • 1 Tbsp. granulated garlic
      • 1 Tbsp. paprika
      • 2 tsp. kosher salt
      • ½ tsp. cayenne

      *For the Glaze*

      • ¼ cup bourbon
      • ¼ cup Dijon mustard
      • ¼ cup firmly packed light brown sugar

      Instructions
       

      • In a small bowl, whisk together the marinade ingredients.
      • Trim the tenderloin of 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.
      • Refrigerate for 8-24 hours.
      • In a small bowl combine the rub ingredients.
      • In a small bowl whisk together the glaze ingredients until sugar dissolves.
      • Remove tenderloin from the bag and discard the marinade.
      • Wipe excess marinade off with paper towels.
      • Press the rub into the tenderloin & allow to stand at room temperature 20-30 minutes.
      • Lightly brush or spray the tenderloin with olive oil.
      • Sear over Direct Medium heat until well marked, about 20 minutes, turning every 5 minutes.
      • Continue grilling over Indirect Medium heat until internal temperature reaches 135 for medium rare, about 10 to 20 minutes.
      • During the last 10 minutes, turn and baste with glaze.
      • Remove the tenderloin from the grill & allow to rest for 5 to 10 minutes.
      Tried this recipe?Let us know how it was!
      Cajun Beef Tenderloin with Bourbon Glaze
      Cajun Beef Tenderloin with Bourbon Glaze

      For the perfect pairing with Beef Tenderloin as an entree check out this Salad with Marinated Asparagus and Oranges. Together they make a really special meal.

      And if you’re serving a starchy side also you’ll want to make these Iron Skillet Potatoes. They can cook on the grill right along with the beef.

      Southern Food Then and Now is all about traditions, regions and the origins of our favorite cuisine!

      Do you love grilling as much as we do? We have a few other recipes you should check out.

      • steak with butter on top and bread and whisky behind
        Creole Steak Butter
      • pork tenderloin is marinated and then grilled to perfection.
        Marinated & Grilled Pork Tenderloin
      • Peach Glazed Grilled Chicken Wings
        Peach Glazed Grilled Wings
      • Veggie Foil Packs on the grill make it a snap to cook your whole meal outdoors
        Veggie Foil Packs
      • Complete instructions for smoking ham (non-spiral-sliced) on the Big Green Egg
        Smoked Ham
      • Grilled pork chops with cajun seasoning stay tender with brining
        Cajun Grilled Pork Chops

      Don’t forget to sign up here to get our updates. That’s the easiest way to make sure you don’t miss any recipes!

      Categories: Bourbon Tags: main dish

      Reader Interactions

      Comments

      1. Aunt Susan says

        September 07, 2016 at 8:46 am

        Those look yummy!

        Reply
        • Pam says

          September 08, 2016 at 8:22 am

          Thank you! Indeed they are.

          Reply
      2. Tisha says

        February 12, 2019 at 3:48 pm

        5 stars
        This would definitely impress guests at a party!

        Reply
        • Pam says

          February 12, 2019 at 4:04 pm

          Everyone does love it! Thanks, Tisha.

          Reply
      3. Traci says

        February 12, 2019 at 4:17 pm

        5 stars
        Whew! You had me at bourbon…and then added Cajun! My kind of recipe through and through. Tons of flavor and texture!

        Reply
        • Pam says

          February 12, 2019 at 5:32 pm

          Right? We speak the same language apparently.

          Reply
      4. Tara says

        February 12, 2019 at 4:56 pm

        5 stars
        Oh wow! This tenderloin has such a beautiful crust and those flavors sound incredible. Definitely perfect for an elegant party.

        Reply
        • Pam says

          February 12, 2019 at 5:32 pm

          Yet it’s easy enough for anytime. Thanks, Tara!

          Reply
      5. Colleen says

        February 12, 2019 at 5:17 pm

        5 stars
        Yum, I have that book, and have never made this. Now I know I need to!

        Reply
        • Pam says

          February 12, 2019 at 5:33 pm

          Isn’t it funny how we can sometimes overlook the best recipes? You’ll love it.

          Reply
      6. Kristine says

        February 12, 2019 at 5:23 pm

        5 stars
        This is fabulous recipe! Such savory and robust flavors and yet, simple enough for me to make at dinnertime. Everyone loved it, so I’ll be making this again!

        Reply
        • Pam says

          February 12, 2019 at 5:33 pm

          Glad to hear that. We love it, too.

          Reply
      7. Danielle says

        December 23, 2019 at 6:15 pm

        Would it be possible to successfully cook this in the oven? If so what temperature and how long should i cook it for?

        Reply
        • Pam says

          December 23, 2019 at 7:11 pm

          Danielle, I’m sure it would be fine in the oven. I would sear the tenderloin in a hot skillet that has a little oil in it. Then cook to desired temperature in a 350-375 oven. Start basting with the glaze when it’s about 15-20 degrees less than your desired temperature.

          Reply
      8. Donna says

        April 10, 2020 at 5:29 pm

        Can you tell me with the 2 1/2 – 3 lb tenderloin approximately how many sandwiches did you get?

        I definitely will try this! Thank you

        Reply
        • Pam says

          April 11, 2020 at 10:35 am

          Gosh, Donna. It’s going to vary wildly by how large your rolls/buns are and how thickly you pile the meat. For slider size buns I would estimate you would get about 8-10 sliders per pound, so that would be 20-25 sliders. Unless planning a party we would not typically want that many, and would make the number of sliders we need and then eat the rest of the meat as leftovers.

          Reply
      9. Natalie says

        December 03, 2020 at 12:33 pm

        5 stars
        What a yummy dinner option. Meat looks perfectly spiced, delicious, and full of flavors. I can’t wait to make this for my family.

        Reply
        • Pam says

          December 04, 2020 at 11:50 am

          I’m sure y’all will enjoy!

          Reply
      10. Angela says

        December 03, 2020 at 12:55 pm

        5 stars
        Such great flavor with a small amount of ingredients. The crust is wonderful!

        Reply
        • Pam says

          December 04, 2020 at 11:50 am

          Agreed! Thanks, Angela.

          Reply
      11. Luci says

        December 03, 2020 at 1:04 pm

        5 stars
        I knew my husband would love this tenderloin recipe. The tenderloin had a beautiful crust and delicious flavor! I paired it with a side of veggies and it was perfect. I can’t wait to make it again!

        Reply
        • Pam says

          December 04, 2020 at 11:50 am

          So happy y’all loved it.

          Reply
      12. Michelle says

        December 03, 2020 at 1:19 pm

        5 stars
        Yes please. Bourbon sauce and tender beef. What could be better? It’s simple but elegant enough for a date night in or company (eventually…)

        Reply
        • Pam says

          December 04, 2020 at 11:51 am

          Exactly. Date night in for now.

          Reply
      13. Toni Dash says

        December 03, 2020 at 1:23 pm

        5 stars
        This is so amazing! Everyone at my house loved it!

        Reply
        • Pam says

          December 04, 2020 at 11:51 am

          Awww… thanks Toni.

          Reply

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