Whiskey Marinated Tenderloins
Elevate your next steak night with these irresistible Whiskey Marinated Tenderloins—an elegant yet approachable recipe that’s all about big, bold flavor. Perfectly tender beef tenderloin steaks are infused with a rich marinade featuring smoky whiskey, savory soy sauce, and a hint of sweetness from brown sugar. Fresh rosemary and minced garlic add depth, while a touch of Worcestershire sauce completes the flavor profile with a tangy kick. After marinating to perfection, the steaks are seared to a juicy medium-rare and paired with your favorite sides for a show-stopping meal. Ideal for grilling enthusiasts or cast-iron skillet aficionados, this recipe is a must-try for a special dinner, date night, or weekend indulgence. Plus, with just 15 minutes of prep time, these whiskey-marinated steaks prove that gourmet meals can be simple and stress-free!
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Recipe Information
Ingredients
- 4 pieces Beef tenderloin steaks
- 0.5 cup Whiskey
- 0.25 cup Soy sauce
- 2 tablespoons Olive oil
- 1 tablespoon Worcestershire sauce
- 2 tablespoons Brown sugar
- 3 cloves Garlic cloves, minced
- 2 teaspoons Fresh rosemary, chopped
- 1 teaspoon Black pepper
- 1 teaspoon Kosher salt
Instructions
In a medium mixing bowl, whisk together the whiskey, soy sauce, olive oil, Worcestershire sauce, brown sugar, minced garlic, rosemary, black pepper, and kosher salt until well combined.
Place the beef tenderloin steaks in a gallon-sized resealable plastic bag or a shallow dish. Pour the whiskey marinade over the steaks, ensuring they are fully coated.
Seal the bag or cover the dish with plastic wrap. Refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to develop.
Remove the steaks from the refrigerator 30 minutes before cooking to bring them to room temperature. Discard the marinade.
Preheat your grill or a cast-iron skillet over medium-high heat. Lightly oil the grates or the skillet to prevent sticking.
Sear the tenderloin steaks for 4-5 minutes on each side for medium-rare, or longer if desired, depending on the thickness of the steaks. Use a meat thermometer to check the internal temperature, aiming for 130°F (54°C) for medium-rare.
Once cooked to your preference, transfer the steaks to a cutting board and tent loosely with foil. Allow them to rest for 5-10 minutes to retain their juices.
Serve the whiskey-marinated tenderloins hot, garnished with extra rosemary if desired, alongside your favorite sides.
Nutrition Facts
Calories |
596 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.3 g | 41% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 880 mg | 38% | |
| Total Carbohydrate | 9.5 g | 3% | |
| Dietary Fiber | 0.2 g | 1% | |
| Total Sugars | 6.9 g | ||
| Protein | 45.9 g | 92% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 40 mg | 3% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 702 mg | 15% | |
*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.
