Mustard Bourbon Marinated Beef Tenderloin With Garlic Recipes

MUSTARD BOURBON MARINATED BEEF TENDERLOIN WITH GARLIC

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.

BOURBON BEEF TENDERLOIN

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.

MARINATED BEEF TENDERLOIN

Steps:

• In a bowl, combine the first nine ingredients; mix well. Cover and refrigerate 1 cup for basting. Pour remaining marinade into a shallow dish; add bay leaf and tenderloin. Turn to coat; cover and refrigerate overnight., Drain and discard marinade and bay leaf. Place tenderloin on a rack in a shallow roasting pan. Bake, uncovered, at 425° for 55-60 minutes or until meat reaches desired doneness (for medium-rare a thermometer should read 135°; medium, 140°; medium-well, 145°), basting often with reserved marinade. let stand for 15 minutes before slicing.

SMOKED BOURBON MARINATED BEEF ROAST

Steps:

• Sprinkle roast with tenderizer. Place in large zip lock bag and set aside mix the remaining ingredients in a small bowl. Pour over roast and force as much air as possible out of bag and seal. Marinate in refrigerator for at least 24 hours. Remove from refrigerator and let sit for 1 hour to come close to room temperature.
• While roast is resting, place wood chips of your choice in bowl of water to soak. Fill a large chimny with charcoal and let burn until a fine white ash forms on the outside of briquetts. Place a disposable aluminum pan in center to catch drippings and pile charcoal on each side and sprinkle wood chips over both piles. Place roast over pan and cover. Try to keep a medium temperature and check for doneness at regular intervals. "You know your grill".

MARINATED BEEF TENDERLOIN

Steps:

• Pierce meat with a fork in several places.
• Put meat in a deep plastic bag.
• Combine all ingredients and pour over meat.
• Refrigerate for 24 hours.
• Preheat oven to 425 and bake for 40 - 50 minutes, depending on how you prefer your meat cooked.
• Please note * marinating time is not included in preparation time.

MUSTARD-ROASTED BEEF TENDERLOIN

Steps:

• Let beef stand at room temperature for 1 hour.
• Preheat oven to 425 degrees. Season beef all over with salt and pepper. Whisk together butter and mustards; coat beef all over with mixture. Roast on a parchment-lined baking sheet in the upper third of the oven until an instant-read thermometer inserted into the center reaches 135 degrees (for rare) to 140 degrees (for medium-rare), about 40 minutes (time will vary depending on thickness of cut). Let rest for 15 minutes before slicing.

MUSTARD AND BOURBON MARINADE

Steps:

• In bowl, stir together brown sugar, mustard, bourbon, soy sauce, Worcestershire sauce, and green onion.
• Use marinade to marinate shrimp or scallops, covered, at room temperature for 1 hour, or beef, chicken, or pork, covered and chilled overnight.
• Baste shellfish or meat with marinade as it is grilled.