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 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
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.
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.
Creole Steak Butter 
Marinated & Grilled Pork Tenderloin 
Peach Glazed Grilled Wings 
Veggie Foil Packs 
Smoked Ham 
Cajun Grilled Pork Chops
Aunt Susan says
Those look yummy!
Pam says
Thank you! Indeed they are.
Tisha says
This would definitely impress guests at a party!
Pam says
Everyone does love it! Thanks, Tisha.
Traci says
Whew! You had me at bourbon…and then added Cajun! My kind of recipe through and through. Tons of flavor and texture!
Pam says
Right? We speak the same language apparently.
Tara says
Oh wow! This tenderloin has such a beautiful crust and those flavors sound incredible. Definitely perfect for an elegant party.
Pam says
Yet it’s easy enough for anytime. Thanks, Tara!
Colleen says
Yum, I have that book, and have never made this. Now I know I need to!
Pam says
Isn’t it funny how we can sometimes overlook the best recipes? You’ll love it.
Kristine says
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!
Pam says
Glad to hear that. We love it, too.
Danielle says
Would it be possible to successfully cook this in the oven? If so what temperature and how long should i cook it for?
Pam says
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.
Donna says
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
Pam says
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.
Natalie says
What a yummy dinner option. Meat looks perfectly spiced, delicious, and full of flavors. I can’t wait to make this for my family.
Pam says
I’m sure y’all will enjoy!
Angela says
Such great flavor with a small amount of ingredients. The crust is wonderful!
Pam says
Agreed! Thanks, Angela.
Luci says
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!
Pam says
So happy y’all loved it.
Michelle says
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…)
Pam says
Exactly. Date night in for now.
Toni Dash says
This is so amazing! Everyone at my house loved it!
Pam says
Awww… thanks Toni.