New York Sour Balsamic Tenderloin

Name: New York Sour Balsamic Tenderloin
Total time: 5 h
Yield: 6 servings
Cuisine: American
Ingredients: Marinade ½ cup Garrison Brothers Small Batch Bourbon; Marinade ¼ cup balsamic vinegar, 2 tbsp lemon juice, 2 tbsp simple syrup; 1 Center-cut beef tenderloin; To taste Salt and black pepper; Butter 2 tbsp bourbon, 1 cup softened butter; Butter 1 tbsp each minced garlic, chopped rosemary and chopped thyme; Drizzle Balsamic glaze; 6 cups Broccoli, blanched; 6 cups Fingerling potatoes, oven-roasted

Beef tenderloin marinated in Garrison Brothers Bourbon, lemon juice and simple syrup, pan-seared, oven-roasted and basted in a rosemary-thyme compound butter, finished with balsamic glaze and served with broccoli and oven-roasted fingerling potatoes. Yield: 6 Servings

Time

About 5 hr with marinating

Method

Seared and roasted

Glass

Bourbon

Small Batch

Get the recipe Shop Small Batch

Flavor: Tangy · Herb butter · Rich

Season: Holidays

Make the New York Sour Balsamic Tenderloin

Ingredients

Serves 6

Marinade½ cup Garrison Brothers Small Batch Bourbon Marinade¼ cup balsamic vinegar, 2 tbsp lemon juice, 2 tbsp simple syrup 1Center-cut beef tenderloin To tasteSalt and black pepper Butter2 tbsp bourbon, 1 cup softened butter Butter1 tbsp each minced garlic, chopped rosemary and chopped thyme DrizzleBalsamic glaze 6 cupsBroccoli, blanched 6 cupsFingerling potatoes, oven-roasted

Instructions

1Mix the marinade, seal it with the tenderloin in a bag and refrigerate 4 to 6 hours. 2Beat the butter ingredients into a compound butter. 3Heat the oven to 350°F. Pat the beef dry and season with salt and pepper. 4Sear in 2 tbsp of the butter in an oven-safe pan over medium-high heat, about 2 minutes per side. 5Spread with more butter and roast 20 to 25 minutes for medium-rare (130°F), basting often. 6Rest 15 minutes, slice, drizzle with balsamic glaze and serve with broccoli and potatoes.

About the New York Sour Balsamic Tenderloin

A holiday roast inspired by a cocktail. Like a New York Sour, the marinade pairs Garrison Brothers Small Batch with lemon and simple syrup, plus balsamic in place of the red wine float. The tenderloin is seared, roasted under rosemary-thyme bourbon butter and finished with balsamic glaze.