This Bourbon Glazed Cajun Beef Tenderloin is perfect as a main course or for elegant sliders as a party dish.
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Where we got this beef tenderloin recipe:
The recipe came from his Weber’s Big Book of Grilling, which we’ve had for about almost 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. Click over for that right here.
For the perfect Smoked Ham on the Big Green Egg you’ll want to check this out.
We served our beef tenderloin with brioche rolls, cut in half to be slider-size, a few spring greens and a horseradish sauce. I did make the horseradish sauce myself, but I didn’t use a recipe. It was about half and half sour cream and plain Greek yogurt with horseradish to taste and a healthy spoonful of Dijon mustard.
The recipe:
Bourbon-Glazed Cajun Beef Tenderloin Sliders
Ingredients
*For the Marinade*
- 1/4 cup worcestershire sauce
- 2 Tbsp. molasses
- 2 Tbsp. Dijon mustard
1 center-cut beef tenderloin, 2-1/2 to 3 lbs.
*For the Rub*
- 1 Tbsp. cracked black pepper
- 1 Tbsp. granulated garlic
- 1 Tbsp. paprika
- 2 tsp. kosher salt
- 1/2 tsp. cayenne
*For the Glaze*
- 1/4 cup bourbon
- 1/4 cup Dijon mustard
- 1/4 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.
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There’s plenty of warm grilling weather yet for you to try this recipe (around here, though, we grill year round). Of course, though we made sliders, it can certainly be served just as a beef tenderloin roast. And, if you’re a beef lover be sure to check out our Southern Style Vegetable Beef Soup. Yum!
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.
Cooking with bourbon just comes naturally to us, I guess. We’ve also made Mint Julep Ice Cream with Bourbon Sauce and it’s the perfect finish to any meal.
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.
Creole Steak Butter 
Marinated & Grilled Pork Tenderloin 
Peach Glazed Grilled Wings 
Veggie Foil Packs 
Smoked Ham 
Cajun Grilled Pork Chops
This post is featured on Meal Plan Monday, along with lots of other great recipes.
Those look yummy!
Thank you! Indeed they are.
This would definitely impress guests at a party!
Everyone does love it! Thanks, Tisha.
Whew! You had me at bourbon…and then added Cajun! My kind of recipe through and through. Tons of flavor and texture!
Right? We speak the same language apparently.
Oh wow! This tenderloin has such a beautiful crust and those flavors sound incredible. Definitely perfect for an elegant party.
Yet it’s easy enough for anytime. Thanks, Tara!
Yum, I have that book, and have never made this. Now I know I need to!
Isn’t it funny how we can sometimes overlook the best recipes? You’ll love it.
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!
Glad to hear that. We love it, too.
Would it be possible to successfully cook this in the oven? If so what temperature and how long should i cook it for?
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.
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
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.