This Bourbon Beef Tenderloin is perfect as a main course or for elegant sliders as a party dish.
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The recipe came from Weber's Big Book of Grilling, which we've had for over 30 years. It is a go-to book of grill recipes around here, though we did originally cook ours on the Big Green Egg. We now use a Kamado Joe and love it!
We've tried many recipes for cooking a whole beef tenderloin over the years, but we always come back to this one. It has the perfect depth of flavor with the marinade, the rub and the glaze, but it's still an easy recipe. The end results is always amazing!
If you're here you must love cooking meat on the grill or smoker. After this one for beef we recommend that you make Smoked Ham on the Big Green Egg, Marinated and Grilled Pork Tenderloin and Blackened Ribeye Steaks.
Ingredient notes
- Molasses - You can substitute your favorite syrup. We often have cane syrup on hand and like to use that.
- Black Pepper - Freshly ground is always best
- Bourbon - If all you have is another whiskey you can substitute that.
- Brown sugar - We keep light brown on hand but dark brown will work too.
- Garlic powder - While we usually recommend fresh garlic this time it's being used in a dry rub so the powder is what you want.
See recipe card for full ingredient list and quantities.
Whether you're planning a meal for Christmas or other special occasions, or a dinner party for just a few this will become your standard for beef tenderloin. The savory seasonings and Cajun glaze just takes it over the top!
How to make Cajun beef tenderloin
- Start with a fully trimmed beef tenderloin with the silver skin removed. A good meat market or butcher will do this for you.
- Mix all of the marinade ingredients in a small bowl and then pour over the beef in a large plastic bag. Press out as much of the air as possible. Refrigerate for 8-24 hours.
- Mix the rub ingredients in a small bowl. Remove the piece of meat from the bag, discarding the marinade. Pat it with paper towels to remove excess marinade.
- Mix the glaze ingredients and set aside.
- Press the rub into the beef on all sides and allow to stand at room temperature for 20-30 minutes.
- Lightly brush or spray with olive oil.
- Sear over direct medium heat for about 20 minutes turning every 5 minutes. You're looking for nice marks from the cooking grate.
- Continue cooking over indirect medium heat (use a plate setter if needed) until internal temperature reaches about 135 degrees for medium rare. You'll want to have a meat thermometer inserted into the thickest part of the tenderloin.
- During the last minutes of cook baste with the glaze.
- Allow to rest for 10 minutes before slicing and serving.
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.
FAQ's about smoked beef tenderloin
Of course you can! This marinade, rub and glaze would be good on any beef. Tenderloin is the best as always, but it will be good with other cuts.
It does if used in a marinade. This recipe calls for bourbon just in the glaze so it doesn't have any tenderizing effect, but with tenderloin, you don't need that.
You can cut down on the cayenne pepper or totally leave it out. However, this is not a very spicy recipe. We think the cayenne adds flavor that enhances the beef.
Storing your tenderloin
Our favorite thing about this recipe is that the leftovers are a special treat! We intentionally cook more than we need for that very reason.
We like to wrap ours in plastic wrap first and then in in aluminum foil. It will keep for 3-4 days like this in the refrigerator. Then slice it up and use in sandwiches or cut into strips and serve over a great salad.
Like with any smoked foods that are stored the smoky flavor can become more pronounced after a day or two, but we see that as a good thing.
What to serve with Cajun glazed beef tenderloin
- Salad with Marinated Asparagus
- Aged Gouda Potato Gratin
- Smoked Mac & Cheese
- Marinated Tomatoes
- Gorgonzola Cream Sauce
More Cajun recipes
- Jambalaya - Perfect every time
- Spicy Cajun Pasta
- Blackened Ribeye Steak
- Deep Fried Turkey Breast
- Blacked Baked Salmon
📖 Recipe
Bourbon Beef Tenderloin
Ingredients
*For the Marinade*
- 2½ pounds beef tenderloin trimmed
- ¼ cup worcestershire sauce
- 2 Tbsp. molasses
- 2 Tbsp. Dijon mustard
*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 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.
Notes
- Can be served in small slices for sliders or larger slices as a main course.
- Amount of cayenne pepper can be adjusted according to preference for heat.
Nutrition
Southern Food Then and Now is all about traditions, regions and the origins of our favorite cuisine!
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.
Vicki Padgett says
I wanted to ask how I should adjust the ingredients to accommodate a 5 1/4 tenderloin?
Pam says
I would just double everything!