Beef tenderloin filets are crusted in cracked black peppercorn and finished in a thyme and mustard creme reduction.
A simple marinade, heavy on the bourbon and seasoned with soy sauce is all this steak needs before crisping up under the broiler.
This is a great marinade and gives me an excuse to buy a fifth of Bourbon. It's great! Don't marinate over 36 hours cause it will get too tough. The more you flip the bag the better.
I found this recipe when my wife & I moved in to her childhood home after her mom died in September, 2004. This recipe was originally for prime rib, but it makes any decent cut of meat come out tender and juicy. The secret is searing it at high heat, then letting it slow roast in the oven. This is definitely worth the wait. An accurate meat thermometer is an absolute must to get this just right.
A simple steak enlivened by a marinade with equal parts bourbon, brown sugar, soy sauce and mustard.Inspired by flamekissedsam's "Bourbon Steak"
Salute the Scotch-Irish settlers of Kentucky who made the first bourbons while you cut into this delicious steak. Inspired by flamekissedsam's "Bourbon Steak"
The perfect dish for a special occasion, especially for people who like the taste of a good bourbon. Beef tenderloin with onions and mushrooms, jumbo shrimp and the smooth taste of the bourbon all blend very well into a delicious sweet cream. Couscous is the perfect accompaniment because of the nutty flavor from the toasted almonds. Bon Appétit! Part of the Southern Gaming Casino Cook-off presented by Four Roses Bourbon.
These are little bacon cheeseburgers with the bacon built right in. They are served on a dinner roll or a small hamburger bun with pepper jack cheese, caramelized onions and homemade BBQ sauce.