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Category: Roasts/Tenderloin - Beef
Prep Time: Cook Time: Total Time:
1/2 cup bourbon
1/2 cup soy sauce
1/2 cup Dijon mustard
2 tablespoons Worcestershire sauce
1/2 cup packed brown sugar
4-6 green onions, white and light green parts finely chopped
1 teaspoon salt
pepper to taste
1 3-4 pound beef tenderloin (I used a 2-pound sirloin steak and it was fabulous)
1 teaspoon cornstarch (optional)
Mix the bourbon, soy sauce, mustard, Worcestershire, brown sugar, onions, salt, and pepper in a large sealable plastic bag. Add the beef and seal the bag. Marinate in the refrigerator 6-10 hours, turning the bag occasionally.
Preheat the grill. Drain the beef, reserving the marinade. Grill to 145 degrees on a meat thermometer for medium-rare, 160 for medium, or 170 for well done. Let stand 10-15 minutes before slicing.
Bring the reserved marinade and cornstarch to a boil in a saucepan, stirring constantly. Cook until thickened, stirring constantly. Cut the beef diagonally across the grain into thin slices. Serve the sauce over the beef or on the side.
Serves 6-8.
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Beef Tenderloin with Bourbon Dijon Sauce
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Category: Roasts/Tenderloin - Beef
Prep Time: Cook Time: Total Time:
1/2 cup bourbon
1/2 cup soy sauce
1/2 cup Dijon mustard
2 tablespoons Worcestershire sauce
1/2 cup packed brown sugar
4-6 green onions, white and light green parts finely chopped
1 teaspoon salt
pepper to taste
1 3-4 pound beef tenderloin (I used a 2-pound sirloin steak and it was fabulous)
1 teaspoon cornstarch (optional)
Mix the bourbon, soy sauce, mustard, Worcestershire, brown sugar, onions, salt, and pepper in a large sealable plastic bag. Add the beef and seal the bag. Marinate in the refrigerator 6-10 hours, turning the bag occasionally.
Preheat the grill. Drain the beef, reserving the marinade. Grill to 145 degrees on a meat thermometer for medium-rare, 160 for medium, or 170 for well done. Let stand 10-15 minutes before slicing.
Bring the reserved marinade and cornstarch to a boil in a saucepan, stirring constantly. Cook until thickened, stirring constantly. Cut the beef diagonally across the grain into thin slices. Serve the sauce over the beef or on the side.
Serves 6-8.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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