Bourbon-Glazed Cajun Beef Tenderloin Recipe (2024)

FAQs

What is bourbon glaze made of? ›

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.

Salting the roast and letting it rest uncovered overnight makes for deeper seasoning, plus a drier surface for more efficient browning. Slow-roasting in a low oven cooks the tenderloin evenly from edge to center.

Bake uncovered 40 to 50 minutes or until thermometer reads at least 140°F. Cover beef with tent of aluminum foil and let stand about 15 minutes or until thermometer reads 145°F. (Temperature will continue to rise about 5°, and beef will be easier to carve.)

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.

Beef tenderloin comes with silverskin, which is a layer of silvery connective tissue that runs along its surface. If you cook the tenderloin with the silverskin on, you may not have the optimum eating experience that this cut can give.

The tenderloin itself, once trimmed and cooked, serves about 2-3 people per pound as part of a larger meal, so often anywhere from 12-16 people for a whole one.

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.

Should I salt my beef tenderloin the night before? ›

Overnight salting – A recommended step for the absolute best results: Sprinkle beef with salt the night before and leave overnight in the fridge, uncovered. This will season the meat all the way through into the middle.

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.

Washing beef, pork, lamb, or veal before cooking it is not recommended. Bacteria in raw meat and poultry juices can be spread to other foods, utensils, and surfaces. We call this cross-contamination.

Bake at 400 degrees F until pork registers between 145- and 150-degrees F (63 and 65 degrees C) at the thickest part of the tenderloin, 15-25 minutes depending on thickness. This means the pork will be juicy and slightly pink in the middle.

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.

Yes, bourbon sauce has alcohol, but the alcohol cooks out as the sauce cooks.

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.