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.

Use kitchen twine with tie tenderloin into 1 inch thick sections. Rub salt and pepper all over tenderloin and place onto rack in a roasting pan and let rest uncovered in the fridge for 1 hour or up to 24 hours. This dry aging process will help the filets have a nice crust. You can skip this step if you don't have time.

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.

Should you sear beef tenderloin before cooking it? If roasting a tenderloin in the oven, you'll definitely want to sear it to get a golden brown crust. It doesn't take very long, and is so worth the effort.

For roasts that are 2 to 3 pounds, roast at 425°F for 35 to 40 minutes for medium rare (135°F) and 45 to 50 minutes for medium (150°F) doneness. For roasts weighing 4 to 5 pounds, roast at 425°F for 50 to 60 minutes for medium rare (135°F) and 60 to 70 minutes for medium (150°F).

Is beef tenderloin the same as filet mignon? ›

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.

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.

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.

Eliminating Silver Skin

Silver skin is a tough connective membrane that doesn't soften upon cooking, making it necessary to remove. Using a boning or fillet knife, gently slide the blade under the silver skin and strip it away in thin layers.

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.

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.