Bourbon-Glazed Cajun Beef Tenderloin Sliders

• Produce

  • 1 tbsp Garlic, granulated

• Condiments

  • 6 tbsp Dijon mustard
  • 2 tbsp Molasses
  • 1/4 cup Worcestershire sauce

• Baking & Spices

  • 1 tbsp Black pepper, Cracked
  • 1/4 cup Brown sugar, firmly packed light
  • 1/2 tsp Cayenne
  • 2 tsp Kosher salt
  • 1 tbsp Paprika

• Beer, Wine & Liquor

  • 1/4 cup Bourbon

Found on biscuitsandburlap.com

Ingredients

• 1/4 cup worcestershire sauce
• 2 Tbsp. molasses
• 2 Tbsp. Dijon mustard
• 1 Tbsp. cracked black pepper
• 1 Tbsp. granulated garlic
• 1 Tbsp. paprika
• 2 tsp. kosher salt
• 1/2 tsp. cayenne
• 1/4 cup bourbon
• 1/4 cup Dijon mustard
• 1/4 cup firmly packed light brown sugar

Directions

• In a small bowl, whisk together the marinade ingredients.
• Trim the tenderloin of excess fat and silver skin.
• Place the tenderloin in a large, resealable plastic bag and pour in the marinade.
• Press the air out of the bag and seal tightly.
• Turn the bag to distribute the marinade, place on a plate.
• Refrigerate for 8-24 hours.
• In a small bowl combine the rub ingredients.
• In a small bowl whisk together the glaze ingredients until sugar dissolves.
• Remove tenderloin from the bag and discard the marinade.
• Wipe excess marinade off with paper towels.
• Press the rub into the tenderloin & allow to stand at room temperature 20-30 minutes.
• Lightly brush or spray the tenderloin with olive oil.
• Sear over Direct Medium heat until well marked, about 20 minutes, turning every 5 minutes.
• Continue grilling over Indirect Medium heat until internal temperature reaches 135 for medium rare, about 10 to 20 minutes.
• During the last 10 minutes, turn and baste with glaze.
• Remove the tenderloin from the grill & allow to rest for 5 to 10 minutes.