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sliced beef tenderloin

Bourbon-Glazed Cajun Beef Tenderloin Sliders

4.95 from 18 votes


*For the Marinade*

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


    • 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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