RMT Single Row

Rub Me Tender Recipes

Bourbon Glazed Beef Tenderloin

  • 5 cloves of pasted garlic
  • 1/4 Cup Black Strap Molasses
  • 1/4  Worcestershire Sauce
  • 2 Tablespoons Stone Ground Mustard
  • 3 oz. “Rub Me Tender” Memphis Style Dry Rub
  • Ground cayenne
  • 1/4 cup Bourbon
  • 1/4 cup Stone Ground Mustard
  • 1/4 cup Brown Sugar

 

Whisk together marinade ingredients until thoroughly blended.  In a Ziploc bag pour marinade over tenderloin, seal and refrigerate over night.

Remove tenderloin from marinade and pat dry.  Sprinkle rub combined with cayenne pepper over tenderloin and allow too rest for thirty minutes.

Sear the tenderloin over a char broiler sealing in the juices.  Place in a convection oven on convection roast mode at 375 degree F.  Using the temperature probe cook until an internal temp of 135° is reached.

To make the glaze in a small sauce pan combine Bourbon and Mustard, stir in the brown sugar over medium heat.  Over the last ten minutes of grilling apply glaze directly to tenderloins.

Remove from oven and allow to rest for twenty minutes.  Slice and serve.