Bourbon-Glazed Cajun Tenderloin

"Weber’s Big Book of Grilling; marinate time is 8-24 hours; uses both direct and indirect heat."
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Ready In:
1hr 25mins




  • Make the marinade: in a small bowl, whisk all the marinade ingredients together.
  • Trim the tenderloin of excess fat and silver skin; place tenderloin in a large zip-lock plastic bag; pour in the marinade.
  • 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.
  • Make the rub: in a small bowl, combine the rub ingredients.
  • Make the glaze: in a small bowl, whisk the glaze ingredients together until the sugar is dissolved.
  • Remove tenderloin from bag and discard marinade; wipe excess marinade off the tenderloin with paper towels.
  • Press the rub into the tenderloins; let stand at room temperature for 20-30 minutes before grilling.
  • 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.
  • Continue grilling over indirect medium heat until internal temperature reaches 135° for medium rare, 10-20 minutes.
  • During the last 10 minutes of grilling time, turn and baste with the glaze.
  • Remove the tenderloin from the grill and let rest for 5-10 minutes; cut into ¾-1 inch slices and serve warm.

Questions & Replies

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  1. Castor
    I used a 5.4 lb whole beef tenderloin and it would have served 9-10 people generously. I quadrupled the marinade and doubled the rub and glaze. Cooked it on a Big Green Egg, seared at 600, cooked at 325. Using a remote reading meat thermometer is essential to avoid having to open the grill lid too many times to test at end game. This is a great entree for special occasions and special friends. I only raed it a 5 stars because there wasn't an option to rate it at ten stars.
    Happy New Year!!! Made this for a group of 7 last night. Best New Years dish ever! Very tasty.
  3. wanaki
    Bourbon-glazed Cajun beef tenderloin is a recipe for a rich, mouth-watering experience. There are the usual paths to -memorable- such as: carefully trimming the tenderloin of all excess fat and membrane; tying the roast together with butcher cord to create a symmetrical shape (not in the recipe), marinating for a full 24 hours; cooking and glazing as instructed with both direct and indirect heat. However, when preparing this for the first-time, one is completely surprised by the rich broad-ranging taste created by molasses-Dijon-Worcestershire marinade, the paprika-cayenne rub and the Dijon-Bourbon glaze. Three days later, the -left-over- beef became an elegant tasting hors d'oeuvre, when thinly sliced and placed on a cracker with a small dab of Keen’s mustard. Ken Fisher



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