Whiskey-Marinated Tenderloins
"From Cooking Light, December 08. This marinade is enough for 10 tenderloin steaks, so a great recipe for company! Cooking time does not include marinating time of 2 hours."
photo by breezermom
- Ready In:
- 18mins
- Ingredients:
- 8
- Yields:
-
10 steaks
- Serves:
- 10
ingredients
- 1⁄4 cup Bourbon
- 2 tablespoons dark brown sugar
- 1 tablespoon Worcestershire sauce
- 1⁄2 teaspoon cumin
- 3 garlic cloves, minced
- 10 beef tenderloin steaks, 1 1/4 inches thick
- 1 teaspoon kosher salt
- 1⁄2 teaspoon black pepper
directions
- Combine the bourbon, brown sugar, Worcestershire, cumin and garlic in a zip top bag.
- Add the steaks to the bag, gently massage the marinade into the steaks, making sure that all are covered.
- Let marinate in the refrigerator for at least two hours, turning the bag occasionally.
- Heat a grill pan (or your BBQ) to medium high. If using a grill pan, coat it with cooking spray so the steaks don't stick.
- Cook the steaks on each side for about 4 minutes, or until done to your liking.
- Remove from the pan and cover with foil, let rest for 5 minutes before serving.
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Reviews
-
I used this marinade for 1 large tenderloin steak. I cut the marinade down by 1/4. This was perfect. I didn't have any problems with flare-ups on the grill. Marinated for 3 hours, and my steak was delicious. I'm not sure if there is enough marinade for 10 steaks, as 1/4 was good for 1 steak. But I tend to cut my steaks thick! Thanks for sharing. -
This was delicious!!! I made 1/2 of the marinade as I was only using it on one large steak and wanted enough marinade to baste it while cooking. Just want to keep a close eye on your steaks, as the brown sugar tends to cause flare-ups! Thanks so much for sharing the recipe. Made for your win in Tic Tac Toe Event in the Cooking Games Forum. -
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These steaks worked out real well, and were delicious. I did leave out the kosher salt, and replaced it with recipe#191455. I also cut the recipe in half, since their were 4 of us, I agree that this definately work real well for company. Made for 1-2-3 hits.
RECIPE SUBMITTED BY
I live near Seattle, WA with my husband of 11 years and our pet ferrets.
We're lucky enough to own a home with a big, south facing yard which is great for entertaining. It also allows me to have a big vegetable garden where I grow most of my own herbs and a lot of the vegetables we eat in the summer, as well as a bunch to share with family and friends.
In my professional life, I'm an accountant- but what I really love to do is cook and eat! Most of my ability is self-taught. I love to experiment with new recipes and techniques, most of which I get from watching way too much food tv and reading foodie magazines.
Recently I decided to start a personal chef business and have cooked for a few clients. I love the challenge of designing a menu to fit a family's specific tastes and needs, and then cooking it for them to enjoy.
For me, cooking is an expression of love. Everyone needs to eat, but food is more than just fuel for the body, it can nurture and comfort ~ give us a memory from childhood, or a retreat when we feel ill. I always think of the people who I'm cooking for when I make a dish, and there is no better compliment than when someone enjoys the food I've made especially for them.
I also like to do OAMC- style cooking, but instead of using it mainly to get dinner on the table, I focus on getting lunch in the bag! Eating out is far too expensive in both dollars and nutrition to make a habit of, yet I want a hot, satisfying meal to enjoy in the middle of the day. Cookin ahead allows me to have great food, without sacrificing either my dollars or my waistline.
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