Categories: Beef, Bourbon, Grill, Main Dish

Ingredients

• Marinade:
• 1/4 cup Worcestershire sauce
• 2 tablespoons molasses
• 2 tablespoons Dijon mustard
• Meat:
• 1 (2 1/2-3 lb) center-cut beef tenderloin
• Rub:
• 1 tablespoon cracked black pepper
• 1 tablespoon granulated garlic
• 1 tablespoon paprika
• 2 teaspoons kosher salt
• 1/2 teaspoon cayenne
• Glaze:
• 1/4 cup bourbon
• 1/4 cup Dijon mustard
• 1/4 cup firmly packed light brown sugar
• Other Ingredients:
• extra virgin olive oil

Directions

1. Make the marinade: in a small bowl, whisk all the marinade ingredients together.

2. Trim the tenderloin of excess fat and silver skin; place tenderloin in a large zip-lock plastic bag; pour in the marinade.

3. Press the air out of the bag and seal tightly; turn bag to distribute the marinade, place on a plate, and refrigerate 8-24 hours.

4. Make the rub: in a small bowl, combine the rub ingredients.

5. Make the glaze: in a small bowl, whisk the glaze ingredients together until the sugar is dissolved.

6. Remove tenderloin from bag and discard marinade; wipe excess marinade off the tenderloin with paper towels.

7. Press the rub into the tenderloins; let stand at room temperature for 20-30 minutes before grilling.

8. Lightly brush or spray tenderloin with olive oil; sear over direct medium heat until well marked, about 20 minutes, turning a quarter turn every 5 minutes.

9. Continue grilling over indirect medium heat until internal temperature reaches 135° for medium rare, 10-20 minutes.

10. During the last 10 minutes of grilling time, turn and baste with the glaze.

11. Remove the tenderloin from the grill and let rest for 5-10 minutes; cut into ¾-1 inch slices and serve warm.

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