Bourbon-Glazed Cajun Beef Tenderloin Recipe (2024)

FAQs

Do you sear beef tenderloin first or last? ›

Season the tenderloin ahead of time and sear it for 5 minutes per side on your grill. After the tenderloin is seared, top with the crust and bake immediately. For a more convenient approach, crust the tenderloin and keep refrigerated until you are ready to cook.

Add brown sugar, apple cider vinegar, ketchup, honey, bourbon, cornstarch, garlic, and Dijon mustard to a saucepan. Bring mixture to a boil over medium heat. Turn the heat down and simmer for 15-20 minutes. The sauce should coat the back of a spoon and continue thickening as it cools.

The night before (if possible): Season and truss the tenderloin. Sprinkle the beef on all sides with kosher salt and black pepper (two five-finger pinches or so each). Tie kitchen twine pieces all down the tenderloin, leaving 1-inch between each piece. This helps the meat maintain its shape.

Glaze: there are more than 3 basic components in glaze, these are: silica, alumina, flux, colourants and modifiers. The common ingredients in glaze colours are, “ copper oxide", “copper carbonate", “cobalt oxide" and “ iron oxide.”

A BASE GLAZE is a mixture of these three basic groups: SILICA, FLUX AND ALUMINA.

The food web and a great many cookbooks (very many of them highly reputable) recommend blasting a tenderloin in a hot oven, 450–500°F (232–260°C), for a relatively short time to cook it, followed by a counter rest.

To sum up: Filet mignon is part of a beef tenderloin, but a beef tenderloin is not a filet mignon. Instead, it houses the filet mignon, which comes from the end portion of the tenderloin. The rest of the tenderloin can create other steak cuts or a delicious tenderloin roast to feed the family.

The center, most substantial portion of a beef tenderloin is called the chateaubriand. With this section you'll have the option to roast and carve or grill and serve like individual steaks. Either way, it's important to trim off the chain, which is the thin, fatty section that lies along side of the tenderloin.

Jim Beam is a low-proof bourbon that tastes great in just about any dish. If you are looking for a bourbon that won't overpower your recipes, then you will want to use Jim Beam. This is the bourbon you'll want to use in quick sauces, marinades, or on the grill.

A Sweet, Sticky, Spicy Bourbon Glaze adds a unique sweet-salty-savory 'Umami' component to grilled meats and fish and shellfish that will WOW you into adding it to your arsenal of recipes.

What is a substitute for bourbon sauce? ›

1. How Much Beef Tenderloin per Person. As a general rule, estimate 8 ounces (or 1/2 pound) of meat person. This recommendation is based on raw weight and accounts for about 2 ounces in shrinkage during trimming and cooking.

Yes. It draws some of the moisture out of the outer layers of the steak, which means you can sear it faster and better, since there's less moisture to boil off. Put copious salt on, wait half an hour and dab the moisture off the surface before you grill it and you'll see some improvement.

Let your beef sit, uncovered and salted, in the fridge for at least a few hours, or up to overnight. This dries out the outside which allows for a really nice sear. Let your beef come to room temperature before cooking. This also helps ensure a more even cook.

Peach nectar and apple cider vinegar

The combination can be used to replace bourbon in recipes where the spirit's fruitiness needs to shine, like ham with a bourbon and brown sugar glaze. The glaze, which consists of orange juice, brown sugar, molasses, and Dijon, already has quite a bit of sweetness in it.

Vanilla extract and apple cider vinegar have often been used to mimic the taste of bourbon in recipes, but you can clearly tell when they are used as substitutes.

Does bourbon glaze have alcohol? Despite bourbon whiskey being the base ingredient for bourbon ham glaze, there's no alcohol in it. This is because the glaze is simmered for a full 10 minutes, letting all of the alcohol boil off and keeping only the amazing flavor.

Glazes need a balance of the 3 main ingredients: Silica, Alumina and Flux. Too much flux causes a glaze to run, and tends to create variable texture on the surface. The texture may vary from shiny, where the glass is balanced, to matte where the excessive flux oxides may form visible, possibly lumpy, crystals.