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Southern Bourbon-Glazed Beef Tenderloin Recipe

This holiday-worthy meal is such a special treat! While my mom's Southern Bourbon-Glazed Beef Tenderloin Recipe will impress your guests, it's a simple, easy dinner that any home cook can prepare on the grill or in the oven.
Course Dinner
Cuisine Southern
Keyword beef tenderloin marinade, beef tenderloin recipe
Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 1 day 40 minutes
Servings 6 servings
Calories 437kcal
Author Blair Lonergan


  • 1 center-cut beef tenderloin 2 ½ - 3 lbs.*


  • ¼ cup of Worcestershire sauce
  • 2 tablespoons molasses
  • 2 tablespoons Dijon mustard


  • 1 tablespoon granulated garlic
  • 2 teaspoons salt
  • 1 teaspoon black pepper


  • ¼ cup bourbon
  • ¼ cup Dijon mustard
  • ¼ cup packed light brown sugar
  • Olive oil



  • 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.


  • In a small bowl, stir together garlic powder, salt, and pepper. Set aside.


  • In a small bowl, whisk together bourbon, ¼ cup Dijon mustard, and brown sugar until 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 degrees 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.


  • Prepare tenderloin according to instructions above. After rubbing the tenderloin with seasoning, allow to sit at room temperature while you preheat the oven to 475 degrees 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 degrees 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.


*We often 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, I like to double all of the ingredients for the marinade, rub, and glaze. It also takes closer to 1 hour to cook on the grill.
  • 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.
  • 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 degrees F.


Serving: 1/6 of the beef, marinade, rub and glaze | Calories: 437kcal | Carbohydrates: 18g | Protein: 50g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 145mg | Sodium: 1192mg | Potassium: 1041mg | Sugar: 15g | Vitamin A: 10IU | Vitamin C: 1.7mg | Calcium: 92mg | Iron: 5mg