Bourbon Brown Sugar Sauce for Beef Tenderloin
While my mom's grilled beef tenderloin recipe is sure to impress your guests, it's a simple, easy dinner that any home cook can prepare. You can even roast it in the oven! With a flavorful marinade, a simple dry rub, and a brown sugar, Dijon, and bourbon glaze, the meat is delicious alongside au gratin potatoes, flaky buttermilk biscuits, or a Caesar salad. Perfect for a Christmas dinner, and equally appropriate for your next Sunday supper!
How to Cook Beef Tenderloin
If there's one "special" meal that our family regularly enjoys, this grilled beef tenderloin is absolutely at the top of the list. We do ham for Easter, turkey for Thanksgiving, and always Mom's Southern bourbon-glazed beef tenderloin recipe for Christmas! The dish never fails, it disappears fast, and it feels way more decadent than your average weeknight dinner!
But let's not get crazy, here -- I'm certainly not sharing some complicated, stressful, or difficult beef tenderloin recipe that's going to suck up hours of your valuable time on Christmas day (or any other day of the year). Oh, heck no! This only tastes fancy!
In fact, most of the work is done the day before, so you can prepare the meal in advance and then just enjoy your special holiday dinner the next day -- no stress necessary. I nagged my mom for her "secret" recipe, which is no longer very secret. The truth is, Mom just adapted a beef tenderloin recipe that originally came from Weber's Big Book of Grilling. Over the years, Mom's tweaks have made the recipe even easier, which is perfect for impatient, busy home cooks like me! We love a grilled beef tenderloin most, but you can also cook the meat in the oven. Both sets of instructions are provided in the recipe box below.
What is beef tenderloin used for?
Beef tenderloin is cut from the loin of the beef, and is comprised of three main "cuts:" the butt, the center-cut, and the tail. The butt end is often used for carpaccio, while the center-cut is best for sliced steaks and yields the traditional filet mignon. This is the part that we love for grilled beef tenderloin! The tail is not great for steaks because it isn't a consistent size, so these small pieces of tender meat are often used in dishes such as Beef Stroganoff.
What is the difference between beef tenderloin and filet mignon?
Beef tenderloin is the name of the large cut of beef before it is sliced into steak. Once it is cut into steaks, those steaks are known by the French name, "filet mignon." In other words, they are the same meat -- one is cut and the other is not!
Ingredients
This is a quick overview of the ingredients that you'll need for our favorite grilled beef tenderloin recipe. As always, specific measurements and complete step-by-step cooking instructions are included in the printable recipe box at the bottom of the post.
- Beef tenderloin: we use a 2 ½ - 3 lb. center-cut tenderloin of uniform thickness for this recipe.
- Worcestershire sauce, molasses, and Dijon mustard: form the rich, savory, sweet, and umami marinade.
- Garlic powder, kosher salt, and ground black pepper: a simple seasoning blend that creates a dry rub for the meat.
- Bourbon, Dijon mustard, and light brown sugar: the glaze ingredients that you'll baste onto the tenderloin during the final few minutes on the grill.
- Olive oil: adds a bit of flavor to the beef and prevents it from sticking to the grill.
How to Grill Beef Tenderloin
A meat thermometer is the key tool for cooking your beef tenderloin to the perfect level of doneness. It will come out perfectly every time! Again, this recipe and cooking method is slightly adapted from Weber's Big Book of Grilling.
- Marinate the meat for 8-24 hours.
- Pat the meat dry, and season on all sides with the garlic, salt, and pepper.
- Let the meat stand at room temperature for 20-30 minutes before grilling (this will help it cook evenly).
- Lightly brush the tenderloin with olive oil.
- Sear the beef on a grill over medium direct heat until well marked (about 20 minutes), turning about ¼ every 5 minutes. Continue grilling over medium indirect heat (the cooler side of the grill) until internal temperature reaches 135°F for medium rare (10-20 minutes).
- During the final 10 minutes of grilling time, turn and baste with the glaze.
- Let the meat rest for about 10 minutes to retain its moisture and redistribute the juices before slicing, then place beef on a platter and serve!
Alternate Method: Beef Tenderloin in Oven
Roast the beef tenderloin in the oven at 475°F until the beef registers an internal temperature of 135°F for medium rare (about 20-30 minutes). Baste with the glaze during the final 10 minutes of roasting time.
Beef Tenderloin Temperature
The total cooking time will vary depending on the size, thickness, and temperature of your meat when you cook it, as well as on your preferred level of doneness. A meat thermometer is always the best way to know when your tenderloin is ready to come off the grill or out of the oven. Here's what you're looking for:
- Rare(a cool red center): 125°F - 130°F
- Medium-rare (a warm red center): 135°F
- Medium (a warm pink center): 145°F
What to Serve with Beef Tenderloin
This versatile meat pairs well with a variety of sides. We like to complete the meal with a starch (like pasta, bread, or potatoes), as well as a vegetable or salad. Here are a few ideas:
- Homemade Crescent Rolls or Soft Dinner Rolls
- Aunt Bee's 3-Ingredient Buttermilk Biscuits, Flaky Biscuits, Southern Buttermilk Biscuits, Cheese Biscuits or Drop Biscuits
- Skillet Cornbread, Jiffy Cornbread with Creamed Corn, Honey Cornbread, Old-Fashioned Corn Sticks, Sweet Cornbread Muffins, or Corn Muffins
- Cheddar Chive Beer Bread {No Knead, No Yeast!}
- Pumpkin Bread or Pumpkin Muffins
- Dutch Oven No-Knead Bread or Easy Baguette
- Cranberry Orange Sauce
- Cranberry Muffins or Mom's Cranberry Orange Bread
- Wedge Salad, Classic Caesar Salad, House Salad with Candied Pecans, or a Green Salad with Red Wine Vinaigrette
- Roasted Cabbage
- Homemade Applesauce
- Mac and Cheese or Shells and Cheese
- Charleston Red Rice
- 3-Ingredient Sour Cream Muffins
- Coleslaw or Vinegar Coleslaw
- Southern Collard Greens
- 3-Ingredient Buttermilk Mashed Potatoes, Baked Potato Wedges, Mashed Potatoes with Sour Cream and Chives, Skin On Mashed Red Potatoes
- Rosemary Roasted Potatoes
- Arkansas Green Beans with Bacon, Southern-Style Green Beans or Roasted Green Beans
- Broccoli Cauliflower Salad, Broccoli Rice Casserole, Broccoli and Cheese, Roasted Cauliflower with Parmesan, or Roasted Broccoli
- Fried Apples or Baked Apple Slices
- Southern Succotash
- Jiffy Corn Casserole or Fried Corn
- Classic Pasta Salad or Southern Macaroni Salad
- Southern Potato Salad or Easy Potato Salad
- Sauteed Spinach, Creamed Spinach or Creamed Spinach Casserole
- Creamed Peas
Storage
Store uncooked tenderloin in the refrigerator for up to three days (do not marinate for more than 24 hours). Grilled beef tenderloin will keep in an airtight container in the fridge for up to four days. You can alsofreeze leftovers wrapped tightly for up to 3 months.
Recipe Variations
- We sometimes use a larger beef tenderloin that we buy at Costco, which weighs between 7 and 8 lbs. When cooking a larger tenderloin, the same instructions apply; however, you'll need to double all of the ingredients for the marinade, rub, and glaze. It also takes closer to 1 hour to cook on the grill.
- Instead of grilling the meat, roast beef tenderloin in the oven. Those instructions are provided below.
- Season the meat with any of your favorite herbs and spices. For instance, try a bbq rub, our favorite all-purpose "house seasoning," or herbs such as parsley, rosemary, thyme, chives, basil, or oregano.
- Garnish with fresh herbs, bbq sauce, or a chimichurri sauce in lieu of the bourbon glaze.
Tips for the Best Beef Tenderloin Recipe
- Prepare the marinade, rub, and glaze in advance. You will not need the rub or the glaze until you're ready to cook the beef, but having it all ready to go ahead of time will take the stress out of a holiday meal.
- For maximum flavor, use the grill! Your oven is a fine alternative, but you'll get the best char and the best flavor from a grill.
- Let the beef come to room temperature for 20-30 minutes before grilling. This will help it cook evenly.
- Use a meat thermometer to know when your beef tenderloin is done. The total cooking time will depend on the size and thickness of your whole beef tenderloin. For a medium rare finish, the beef should reach an internal temperature of 135°F.
- Allow the meat to rest for 5-10 minutes before slicing. Remember that temperature of the meat will continue to rise as it sits (thanks to carryover cooking), so pull the meat off the grill a little bit sooner than you think you need to.
More Beef Recipes to Try
- How to Cook Filet Mignon in a Cast Iron Skillet
- Grilled New York Strip Steak
- Ribeye Steak with Roasted Potatoes and Green Beans
- Guinness Flank Steak Marinade
- Grilled Steak Tips
- Steak Fajitas
- The Best Steak Marinade
- London Broil Marinade for the Grill or Oven
- Marinated Grilled Flank Steak
Grilled Beef Tenderloin
While my mom's grilled beef tenderloin recipe is sure to impress your guests, it's a simple, easy dinner that any home cook can prepare! You can roast it in the oven, too.
Servings 6 servings
Calories 437 kcal
- 1 center-cut beef tenderloin (about 2 ½ - 3 lbs.)
FOR THE MARINADE:
- ¼ cup Worcestershire sauce
- 2 tablespoons molasses
- 2 tablespoons Dijon mustard
FOR THE RUB:
- 1 tablespoon garlic powder
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
FOR THE GLAZE:
- ¼ cup bourbon
- ¼ cup Dijon mustard
- ¼ cup packed light brown sugar
- Olive oil
PREPARE THE MARINADE:
-
In a small bowl, whisk together Worcestershire sauce, molasses, and 2 tablespoons Dijon mustard.
-
Trim the tenderloin of any excess fat or silver skin. Place the tenderloin in a large zip-top plastic bag and pour marinade over top. Squeeze air out of the bag and seal to close. Gently toss to coat the beef in the marinade. Set the bag on a plate and refrigerate for 8 to 24 hours.
PREPARE THE RUB:
-
In a small bowl, stir together garlic powder, salt, and pepper. Set aside.
PREPARE THE GLAZE:
-
In a small bowl, whisk together bourbon, ¼ cup Dijon mustard, and brown sugar until the sugar dissolves.
-
After 8 to 24 hours in the refrigerator, remove the tenderloin from the bag and discard the marinade.
-
Wipe excess marinade off of the tenderloin by patting it with paper towels.
-
Press the garlic rub into the tenderloin on all sides and allow to stand at room temperature for 20-30 minutes before grilling.
-
Lightly brush or spray the tenderloin with olive oil.
ON THE GRILL (preferred method):
-
Sear tenderloin over medium direct heat until well marked (about 20 minutes), turning ¼ every 5 minutes. Continue grilling over medium indirect heat until internal temperature reaches 135°F for medium rare (10-20 minutes). During the final 10 minutes of grilling time, turn and baste with the glaze.
-
Remove the tenderloin from the grill and allow to rest for 5-10 minutes (the internal temperature will continue to rise a bit during this time). Cut beef into 1-inch slices and serve warm.
IN THE OVEN:
-
Prepare tenderloin according to instructions above. After rubbing the tenderloin with garlic rub, allow to sit at room temperature while you preheat the oven to 475°F.
-
Place tenderloin on a roasting rack and insert a meat thermometer. Roast in the oven until the beef registers an internal temperature of 135°F for medium-rare (about 20-30 minutes). Baste with glaze during the final 10 minutes of baking time.
-
Allow meat to rest for 5-10 minutes before slicing and serving.
- Prepare the marinade, rub, and glaze in advance. You will not need the rub or the glaze until you're ready to cook the beef, but having it all ready to go ahead of time will take the stress out of a holiday meal.
- For maximum flavor, use the grill! Your oven is a fine alternative, but you'll get the best char and the best flavor from a grill.
- Let the beef come to room temperature for 20-30 minutes before grilling. This will help it cook evenly.
- Use a meat thermometer to know when your beef tenderloin is done. The total cooking time will depend on the size and thickness of your whole beef tenderloin. For a medium rare finish, the beef should reach an internal temperature of 135°F.
- Allow the meat to rest for 5-10 minutes before slicing. Remember that temperature of the meat will continue to rise as it sits (thanks to carryover cooking), so pull the meat off the grill a little bit sooner than you think you need to.
- Recipe slightly adapted from Weber's Big Book of Grilling.
Serving: 1 /6 of the beef, marinade, rub and glaze | Calories: 437 kcal | Carbohydrates: 18 g | Protein: 50 g | Fat: 14 g | Saturated Fat: 5 g | Cholesterol: 145 mg | Sodium: 1192 mg | Potassium: 1041 mg | Sugar: 15 g | Vitamin A: 10 IU | Vitamin C: 1.7 mg | Calcium: 92 mg | Iron: 5 mg
This recipe was originally published in December, 2017. The photos were updated in May, 2022.
Source: https://www.theseasonedmom.com/beef-tenderloin-recipe/
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