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 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.
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 tenderloin recipes. We’ve tried a lot of different versions over the years, but always end up coming back to this one, and you will too.
Bourbon-Glazed Cajun Beef Tenderloin Sliders
*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
- 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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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!