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Bourbon Beef Tenderloin Recipe

Bourbon Beef Tenderloin

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (97)

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Average Rating:

Total Reviews: 97

Showing 11-20 of 97

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  • on September 16, 2011

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    best beef I've ever made and/or had! Not a big beef eater, but this was truly delicious. Soft and light and flavorful. Doesn't need the horseraddish cream. I love horseraddish in general, and this 'cream' was just too much fluffy extra you didn't need. PS - we roasted ours in oven at 350 for an hour.

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  • on August 20, 2011

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    Wow! The brown sugar, bourbon, lemon juice and soy sauce combined for fantastic flavor. Soaked it for 6 hours, then screened the parsley/thyme sprigs from the marinade. I then boiled/reduced the marinade to a more concentrated liquid and poured that over the beef as I turned it on the grill. A huge hit with my guests. My new favorite!

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  • on June 17, 2011

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    Simple and tasty. Used this on some deer tenderlion. Family loved it.

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  • on April 16, 2011

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    I made this for friends one Thanksgiving and it made one of them cry, it was so good! I am making it for friends next week for Easter.

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  • on November 10, 2010

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    Paula, my dear, this is THE best marinade I have ever used. I marinated a flank steak overnight and I did it exactly per your recipe. Jim and I both were saying that it was the best flank steak I had ever made, and I've used lots of different marinades but from now on this is it for us!! The flavor is just amazing. Paula, you are so fun to watch and you are an inspiration for me!

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  • on July 16, 2010

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    ....works on any kind of meat. We usually use it with flank.

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  • on January 12, 2010

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    We bbq this for a party and it is was huge hit!! The only thing we had to change was the length of time we cooked it on the grill. We cooked it high for approx, 10 min, to insure is was sealed on all sides and then reduced the heat to low/med for the remainder of 40 min, The meat was med rare and there was not a bite left over.

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  • on January 05, 2010

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    I ended up changing a few of the ingredients for the marinade. The weather here in Michigan was too bad to go out to the store.... So I substituted balsamic vinegar for the soy sauce and herbes de provence (dried for the cilantro, then left the thyme out, as it was not needed.
    IT WAS DELICIOUS. I will definitely make this again as it was a huge hit. It was my first time making Beef Tenderloin, so I was a bit uneasy changing the recipe, but in the end, we were very happy diners.

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  • on September 14, 2009

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    I thought the sweetness was overpowering and took away from the flavor of the meat. I prefer Emerils recipe because of the spicey kick to his. I don't think I'll make this again.

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  • on August 10, 2009

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    I've read at least 75% of the positive reveiws and all of the negs....even if they say somethig negative this a wonderfully mild yet robust flavored way to marinate dont be afraid to use pork or chicken...it is sweet ALL BOURBON RECIPES ARE!!!!!

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