- 6
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
Preparation
Step 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 -1 inch slices and serve warm.