Bourbon Beef Tenderloin
Elevate your next dinner gathering with this savory and indulgent Bourbon Beef Tenderloin. Perfectly seared and roasted to tender perfection, this show-stopping dish is infused with the rich, smoky sweetness of bourbon and balanced by the earthy fragrance of fresh thyme. A luxurious pan sauce, made with beef stock, brown sugar, and a touch of heavy cream, adds an elegant finish to every slice. Whether you’re celebrating a special occasion or simply indulging in a gourmet treat, this recipe combines classic techniques like oven roasting with the bold, caramelized flavors of bourbon, creating a meal that’s destined to impress. Ready in just an hour and perfect for four, it’s a standout choice for steak lovers and fans of elevated comfort food.
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Recipe Information
Ingredients
- 2 pounds Beef tenderloin
- 1 teaspoon Salt
- 1 teaspoon Freshly ground black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 cloves Garlic cloves, minced
- 1 cup Bourbon
- 1 cup Beef stock
- 1 tablespoon Brown sugar
- 2 sprigs Fresh thyme sprigs
- 2 tablespoons Heavy cream
Instructions
Preheat your oven to 400°F (200°C).
Pat the beef tenderloin dry with paper towels and season it generously with salt and freshly ground black pepper on all sides.
Heat the olive oil in a large oven-safe skillet over medium-high heat until shimmering.
Sear the beef tenderloin in the hot skillet for 2-3 minutes on each side until browned, forming a crust. Remove the tenderloin and set it aside.
In the same skillet, reduce the heat to medium and melt the butter. Add the minced garlic and sauté for about 1 minute until fragrant.
Carefully pour in the bourbon (be cautious as it may flame momentarily) and stir to deglaze the pan, scraping up any browned bits.
Stir in the beef stock, brown sugar, and fresh thyme sprigs. Bring the mixture to a simmer and cook for 2-3 minutes to start reducing the sauce.
Return the seared beef tenderloin to the skillet, spooning the bourbon sauce over the top.
Transfer the skillet to the preheated oven and roast the tenderloin for 20-25 minutes for medium-rare, or adjust the time based on your preferred doneness (use a meat thermometer to reach your desired internal temperature).
Once cooked, remove the beef tenderloin from the skillet and let it rest on a cutting board for 10 minutes, loosely covered with foil.
While the beef rests, place the skillet with the sauce back on the stovetop over medium heat. Remove the thyme sprigs and stir in the heavy cream. Simmer for 2-3 minutes until the sauce has thickened slightly.
Slice the beef tenderloin into medallions and serve with the bourbon sauce drizzled on top. Garnish with additional thyme if desired.
Nutrition Facts
Calories |
771 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.4 g | 47% | |
| Saturated Fat | 14.3 g | 71% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 212 mg | 71% | |
| Sodium | 865 mg | 38% | |
| Total Carbohydrate | 4.5 g | 2% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 3.4 g | ||
| Protein | 70.1 g | 140% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 30 mg | 2% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 915 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
