BOURBON-MOLASSES MARINATED BEEF TENDERLOIN
Make and share this Bourbon-Molasses Marinated Beef Tenderloin recipe from Food.com.
Provided by Olha7397
Categories Steak
Time 16m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a small bowl, combine the marinade ingredients. Place the tenderloin medallions in a shallow non-reactive dish, and pour the marinade over the meat. Cover the meat, and refrigerate it for 2 to 4 hours, turning it once. Remove it from the refrigerator 20 to 30 minutes before cooking.
- Drain the medallions, and salt and pepper them. RESERVE 1/2 cup of the marinade.
- In a large cast-iron skillet, fry the bacon over medium heat until it is browned and crispy. Remove it with a slotted spoon, and drain it. Set aside the bacon, and reserve the drippings.
- Stir the oil into the drippings, raise the heat to medium high, and add the medallions. Cook them rare, about 3 minutes, turning once. Remove the steaks, pour the reserved marinade into the skillet, and raise the heat to high. Scrape up any browned bits from the bottom, and stir the marinade as it thickens into a glaze, which requires about 1 to 2 minutes. Working quickly, return the steaks to the skillet briefly to coat them with the glaze on both sides. Transfer the medallions to a decorative platter, sprinkle the bacon over, and serve immediately. Serves 4.
- Texas Home Cooking.
Nutrition Facts : Calories 489.6, Fat 25.9, SaturatedFat 9.4, Cholesterol 99.1, Sodium 182.5, Carbohydrate 20.1, Fiber 0.5, Sugar 13.7, Protein 23
BOURBON BEEF TENDERLOIN
Bourbon is really the quintessential spirit of the South. In Bourbon County Kentucky, I cooked theses bourbon-laced delights with Chef Colonel Michael Edwards Maters in his family's mansion. He provided not only great hospitality and food, but fine bourbon and cigars. Kevin Brauch, The Thirsty Traveler
Provided by Food Network
Time 32m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 500 degrees F.
- Combine red wine vinegar, olive oil, and bourbon. Massage mixture into the beef with your hands. Marinate the beef tenderloin in the refrigerator for 1 hour. Place marinated beef tenderloin in a roasting pan, place in oven and cook for 30 minutes (if you like rare beef, cook longer if you prefer your beef more well done). Let stand for about 1 hour. Place on serving platter and serve with fresh asparagus.
PORK TENDERLOIN IN BOURBON-BROWN SUGAR MARINADE
I love to cook pork like this. I have also used this marinade with pork chops. I have adapted this from Lean and Loving It.
Provided by bmcnichol
Categories Pork
Time 8h30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a shallow glass casserole dish, combine bourbon, brown sugar, soy sauce, cilantro, lemon juice, Worcestershire sauce, water, and thyme, stirring until the sugar is dissolved.
- Add the pork, cover, and marinate in the refrigerator, turning occasionally, for 8 to 12 hours.
- Preheat the oven to 450ºF.
- Coat a baking sheet or the bottom of your roasting pan with tin foil, making sure the entire sheet is covered. The marinade tends to burn on and it's a pain to wash.
- For tenderloin: Place the tenderloins, side by side without touching, on a wire rack in a shallow roasting pan.
- For chops: Place pork chops on a baking sheet.
- Roast for 30 minutes, or until a meat thermometer registers 160ºF, basting occasionally with the marinade. Discard any unused marinade.
Nutrition Facts : Calories 397.6, Fat 8.1, SaturatedFat 2.7, Cholesterol 147.6, Sodium 1489.6, Carbohydrate 30, Fiber 0.4, Sugar 27.7, Protein 49.6
BOURBON BEEF TENDERLOIN
This came from "The Lady and Sons" cookbook by Paula Deen. This is a grill recipe but it can be also used in a 350°F oven, cooked for about an hour.
Provided by tinkerbelle79
Categories Meat
Time 1h20m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Prepare a marinade by combining bourbon, brown sugar, soy sauce, lemon juice, worcestershire sauce, water and thyme.
- Secure beef with butcher's string.
- Pour marinade over beef and refrigerate for 8-12 hours
- Turn meat several times during that time.
- Prepare grill.
- Place meat on oiled grill, reserving marinade.
- Cook on high heat with lid closed, turning often and basting occasionally.
- Cook until desired doneness.
- Using a meat thermometer: rare-115 to 120°F, medium rare-130-135F, medium-140-145°F.
Nutrition Facts : Calories 247.9, Fat 3, SaturatedFat 1.2, Cholesterol 12.6, Sodium 1383.1, Carbohydrate 29.8, Fiber 0.2, Sugar 27.4, Protein 6.3
MUSTARD BOURBON MARINATED BEEF TENDERLOIN WITH GARLIC
I was having a party of 22 and I served this tenderloin. I come back to this recipe over and over again because it is so easy to make up and I can marinate the beef up to 3 days in advance. This is one of my favorites recipes to do on the grill for a large group....I hope it will become one of yours!!!!
Provided by Abby Girl
Categories Roast Beef
Time 55m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Note: The recipe calls for Grey Poupon peppercorn mustard. As this mustard is not available where I live -- I give the marinade a few good grinds of my peppercorn mill. (anywhere from 1 tsp to 1T).
- Wipe the tenderloin clean with a paper towel. Cut slits into the beef and add the garlic slivers. The amount of garlic used is up to personal preference.
- Combine mustard, bourbon, brown sugar, worcestershire sauce, olive oil and garlic in a zip lock bag. Add beef and turn to coat both sides. Chill for several hours or overnight. Note: I have marinated the beef up to 3 days.
- Preheat grill.
- Remove marinade from zip log bag. Reserve marinade. Coat grill with vegetable oil or Pam. Sear beef for 2 minutes on each side. Cover grill and cook 45 - 60 minutes or until meat thermometer registers 150, brushing with reserved marinade occasionally.
- Alow beef to sit for 5 - 10 minutes before carving.
- The reserved marinate can be made into a sauce by combining it with 1 cup sliced mushrooms in a small heavy saucepan over moderate heat and cook until heated through.
Nutrition Facts : Calories 538.3, Fat 33.4, SaturatedFat 12.4, Cholesterol 129.9, Sodium 277.6, Carbohydrate 12.7, Fiber 0.9, Sugar 5.3, Protein 40
COGNAC MARINATED BEEF TENDERLOIN
Don't know where I got this one! It sounds different since there's no sugar or mustard in the marinade. Marination time is included in the time estimation.
Provided by Oolala
Categories Steak
Time 9h20m
Yield 10-12 serving(s)
Number Of Ingredients 8
Steps:
- Coat a saucepan with vegetable cooking spray and place over medium-high heat until pan is hot.
- Add shallots and garlic and saute until tender.
- Add thyme and next 4 ingredients and bring to a boil.
- Remove and let cool.
- Place tenderloin in a large, heavy-duty, zip top plastic bag and pour the cooled marinade in and seal the bag.
- Shake the bag until the meat is well coated.
- Marinate for 8 hours in the refrigerator, turning the bag occasionally.
- When ready to cook, remove meat from the bag and discard marinade.
- Place meat on a rack in a roasting pan coated with cooking oil spray.
- Insert meat thermometer into thickest part of tenderloin, if desired.
- Preheat oven to 500 degrees and place tenderloin in oven. Now reduce heat to 350 degrees and bake for 50-55 minutes or until meat thermometer registers 140 degrees for rare, or 160 degrees for medium.
- Remove from oven and let stand 10 minutes before slicing.
Nutrition Facts : Calories 402.2, Fat 27.6, SaturatedFat 10.8, Cholesterol 117, Sodium 139.4, Carbohydrate 1.5, Fiber 0.2, Protein 34.6
MOLASSES MARINADE FOR BEEF
This is a marinade with amazing flavor. I used it with bison steak, but any sort of beef roast or steak would work.
Provided by amy
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 15m
Yield 18
Number Of Ingredients 8
Steps:
- Combine the molasses, brown sugar, ketchup, lemon juice, oregano, garlic powder, onion powder, and onion in a bowl; stir to combine. Pour marinade over meat and allow to sit in the refrigerator overnight before cooking.
Nutrition Facts : Calories 66.3 calories, Carbohydrate 17 g, Fat 0.1 g, Fiber 0.2 g, Protein 0.4 g, Sodium 153.9 mg, Sugar 14.3 g
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3/5 (3)推定読み取り時間 1 分対象人数 8-10カロリー 264 (1 人分)
- In a large baking dish or roasting pan, mix molasses, vinegar, bourbon, pepper, garlic, shallot, ginger, thyme, and chili flakes. Trim any excess fat from tenderloin and discard. Rinse meat and pat dry. Set in marinade and turn to coat. Cover dish and chill, turning meat occasionally, at least 4 hours or up to 1 day.
- Lift beef from marinade; discard marinade (or bring to a boil, cool, cover, and freeze for another use). If tenderloin is uneven, tie with cotton string where needed to make evenly thick. Set on a rack in a foil-lined 12- by 15-inch roasting or baking pan.
- Bake in 400° regular or convection oven until a thermometer inserted in center of thickest part registers 130° to 135° for rare, 40 to 50 minutes. Let rest in a warm place at least 5, or up to 15, minutes.
- Remove strings. Transfer meat to a platter and garnish with parsley sprigs. To serve, slice 1/4 to 1 inch thick. Add salt and more pepper to taste.
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