Living along the Bourbon Trail really inspires me to try recipes that include bourbon. Whether it be bourbon spiked whipped cream, or even in a marinade, adding this boozy spirit really adds a special "oomph" to a dish. I use bourbon in sweet and savory dishes because I don't discriminate. :)
This bourbon-molasses marinated beef dish also adds another local flavor, molasses. Sometimes referred to as sorghum, molasses is thick and rich and heightens the flavor of the bourbon (or is it the other way around?). Regardless, this pairs perfectly with beef. I actually used a chuck roast this time around, so if you don't have a tenderloin, feel free to use this marinade with steaks or roasts (reduce marinade by half for steaks). Definitely make sure to give this marinade time to work its magic. I would recommend marinating your beef overnight.
Enjoy this dish inspired from my homeland!
Bourbon-Molasses Beef Tenderloin
1 1/2 cups molasses
6 tablespoons balsamic vinegar
1/4 cup bourbon
1 1/2 tablespoons black pepper
1 tablespoon minced garlic, about 3 cloves
1 1/2 tablespoons shallot, minced
1 1/2 teaspoons fresh ginger, minced
1/2 teaspoon dried thyme
1/2 teaspoon red pepper flakes
1 beef tenderloin (3 1/2 to 4 lbs)
Salt
Directions:
In a medium bowl, mix together molasses, vinegar, bourbon, black pepper, garlic, shallot, ginger, thyme, and red pepper flakes. Add marinade to a large baking dish or large ziplock bag. Rinse meat and pat dry. Add meat to marinade and turn to coat. Cover, or close bag, and chill (turning meat occasionally) at least 4 hours or up to 1 day.
Lift beef from marinade, discard marinade. Set beef on a rack in a foil-lined 12x15 roasting pan, or a baking pan. Sprinkle with salt.
Bake at 400 degrees until internal temperature reaches 145 degrees, about 55 minutes. Transfer to a platter and let beef rest for about 10 minutes.
To serve, slice 1/4 to 1 inch thick. Add salt and pepper to taste.
Source: adapted from Sunset Magazine, recipe by Chef Jonathon Gillespie
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