Prep 10 mins
Cook 6 mins
After drinking this bourbon and molasses cocktail, tenderloin takes on a sweet smokiness.
- 1 medium onion, chopped fine
- 118.29 ml Bourbon
- 59.14 ml unsulphured dark molasses
- 29.58 ml Worcestershire sauce
- 4.92 ml sweet mustard
- 1.23 ml powdered ginger
- 0.25 ml of crushed arbol chiles or 0.25 ml cayenne
FOR THE MEAT
- 453.59-680.38 g beef tenderloin, cut into 8 medallions
- salt & freshly ground black pepper
- 2 slice thick slab bacon, chopped
- 14.79 ml oil, preferably Canola or 14.79 ml corn
- In a small bowl, combine the marinade ingredients. Place the tenderloin medallions in a shallow non-reactive dish, and pour the marinade over the meat. Cover the meat, and refrigerate it for 2 to 4 hours, turning it once. Remove it from the refrigerator 20 to 30 minutes before cooking.
- Drain the medallions, and salt and pepper them. RESERVE 1/2 cup of the marinade.
- In a large cast-iron skillet, fry the bacon over medium heat until it is browned and crispy. Remove it with a slotted spoon, and drain it. Set aside the bacon, and reserve the drippings.
- Stir the oil into the drippings, raise the heat to medium high, and add the medallions. Cook them rare, about 3 minutes, turning once. Remove the steaks, pour the reserved marinade into the skillet, and raise the heat to high. Scrape up any browned bits from the bottom, and stir the marinade as it thickens into a glaze, which requires about 1 to 2 minutes. Working quickly, return the steaks to the skillet briefly to coat them with the glaze on both sides. Transfer the medallions to a decorative platter, sprinkle the bacon over, and serve immediately. Serves 4.
- Texas Home Cooking.