Makes 6 to 8 servings
1 cup orange juice
1 cup Texas bourbon
1 cup soy sauce
1 cup brown sugar
2 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
2 cloves garlic, smashed
2 sprigs rosemary plus more for garnish
½ small yellow onion
2½ to 3 pounds beef tenderloin
1 tablespoon butter
1tablespoon canola oil
Fresh ground pepper
Glaze (recipe follows)
Orange slices for garnish
For marinade, mix together orange juice, bourbon, soy sauce, brown sugar, mustard, Worcestershire sauce, garlic, rosemary and onion. Seal with tenderloin in a 2-gallon plastic bag. Refrigerate for 24 hours, or overnight, turning at least 2 times.
Remove tenderloin from bag and discard marinade. Pat dry with paper towels and let the meat come to room temperature, about 2 hours.
Preheat oven to 350°F.
Coat tenderloin with pepper and granulated garlic.
Heat butter and oil in a cast iron skillet over medium-high heat. Sear tenderloin, about 30 seconds per side.
Brush generously with glaze, then bake for 20 minutes, glazing 1 more time halfway through cooking.
Remove and let rest for 10 minutes before carving. Garnish with orange slices and rosemary.
In a small bowl, whisk together ¼ cup Dijon mustard, ¼ cup Texas bourbon and ¼ cup brown sugar.
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