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

Marinate the beef for 8-24 hours in a mixture of molasses (or cane syrup), Dijon mustard and worcestershire sauce.

Make a rub mixture of black pepper, kosher salt, garlic, paprika and cayenne pepper.  Press into the marinated beef on all sides.

Grill over direct heat to sear.  Move to indirect heat and grill until desired level of doneness.

During the last 10 minutes baste with a glaze of bourbon, brown sugar and Dijon Mustard.

Allow to rest 5-10 minutes before slicing and serving.

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