Bourbon Garlic Butter Tenderloin Steaks
Bourbon Garlic Butter Tenderloin Steaks grilled with mushrooms and onions is a delicious meal for special occasions and celebrations.
We’ve been keeping our eye out and finding great deals on whole beef tenderloins. We trim them up and decided to make filet mignon steaks out of the last one we picked up. The bourbon garlic butter elevates these steaks to gourmet flavor status.
Ingredients for Bourbon Garlic Butter Tenderloin Steaks:
- Beef Tenderloin Steaks ~ are a great choice for a tender and juicy grilled steak.
- Mushrooms ~ White button mushrooms pair really well with steak.
- Onion ~ Yellow onions, sliced into small pieces with cook quickly with the mushrooms and make a great addition to grilled steaks.
- Olive Oil ~ For coating the vegetables.
- Butter ~ Use real butter to make the base for the sauce that adds delicious flavor to the smoky steaks.
- Fresh Garlic Cloves ~ Makes the most flavorful butter.
- Bourbon ~ Just a splash adds a depth of flavor to the grilled steaks, you won’t taste the alcohol – I promise.
- Brown Sugar ~ Caramelizes on the steaks with the garlic for amazing flavor.
- Green Chile Powder ~ Our new favorite ingredient. We ordered from Spiceology, if you don’t have it, smoked paprika is a great substitute, but slightly different flavor.
- Kosher Salt
- Coarse Ground Pepper
How to Grill Bourbon Garlic Butter Tenderloin Steaks:
- Set tenderloin steaks out to come to room temperature. Pat dry with paper towels.
- If mushrooms are large, slice in half. Cut onion into bite sized pieces.
- Toss mushrooms and onion with olive oil, salt and pepper in a bowl.
- Thread onto skewers. We used rosemary stems from our garden but bamboo or steel skewers work just as well.
- Make the garlic butter by melting butter in a small pan over low heat. Toss in minced garlic and cook, stirring often until garlic is toasted. Do not leave the pan unattended, the garlic can easily burn and you’ll have to start over. Stir in bourbon.
- Remove from heat and cool about 5 minutes.
- Stir in brown sugar, green chile powder, salt and pepper and stir until combined and sugar is melted.
- Prepare a grill fire with hickory for smoke flavor to about 350°.
- Place steaks and skewers over indirect fire and cook with the grill closed about 5 minutes.
- Flip the steaks and spoon garlic butter over, spreading evenly.
- Spoon any excess butter over the mushroom skewers.
Close the grill and continue to cook about 7- 10 minutes, checking with a digital thermometer to cook to desired doneness. We pulled ours at about 135°.
TEMPERATURES FOR TENDERLOIN STEAKS:
- Rare: 120- 125°
- Medium Rare: 130°
- Medium: 145°
- Remove from grill and allow steaks to rest about 10 minutes before slicing.
Serve tenderloin steaks with mushrooms and onions. We added garlic butter baked potatoes and a garden salad to complete the meal.
GRILLING FACTS FOR TENDERLOIN STEAKS:
- Grill: Big Green Egg Large
- Heat Source: Hardwood Lump Charcoal
- Smoking Wood: Hickory Chunks
- Grill Temperature: 350°
How to Store and Reheat:
Store cooled steaks in a covered dish or wrapped in foil in the refrigerator up to 4 days.
Reheat in a skillet with butter or olive oil over medium heat, turning to heat through after a few minutes. Cooking about 4- 5 minutes until heated through.
More Delicious Grilled Steak Recipes:
Grilled Ribeye Steaks are simply seasoned with our Brown Sugar Dry Rub and grilled quickly with hardwood smoke flavor. One of our most requested recipes that is sure to become a cookout favorite.
Parmesan Crusted Filet Mignon steaks are perfect for special occasions or date night in. Tenderloin steaks are wrapped in bacon and topped with a tasty herb and parmesan crust.
Garlic Butter Steaks are grilled and then topped with a delicious herb butter that is crazy- delicious. Served up with grilled asparagus for a family-pleasing meal.
If you would like to cook a whole tenderloin, this Grilled Garlic Butter Beef Tenderloin is similar and extremely tasty for holidays and celebrations.
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Bourbon Garlic Butter Tenderloin Steaks
Ingredients
- 4 beef tenderloin steaks
- 8 ounces white mushrooms
- ½ onion
- 2 tablespoons olive oil
- 1 ½ teaspoons kosher salt divided
- 1 teaspoon coarse ground pepper divided
- ¼ cup butter
- 3 garlic cloves minced
- 1 oz bourbon
- 1 tablespoon brown sugar
- 2 teaspoons green chile powder
Instructions
- Set tenderloin steaks out to come to room temperature. Pat dry with paper towels.
- Slice larger mushrooms in half. Cut onion into bite sized pieces.
- Toss mushrooms and onion with olive oil, 1/2 teaspoon of salt and 1/2 teaspoon of pepper in a bowl.
- Thread vegetables onto skewers.
- Melt butter in a small pan over low heat. Adde minced garlic and cook, stirring often until garlic is toasted. Watch constantly, so that the garlic doesn't burn.
- Stir in bourbon.
- Remove from heat and cool about 5 minutes.
- Mix in brown sugar, green chile powder and remaining salt and pepper, stirring until brown sugar is melted.
- Cook steaks and vegetable skewers over indirect fire with the grill closed about 5 minutes.
- Flip the steaks and cover each steak with butter mixture.
- Spoon any excess butter over the mushroom skewers.
- Continue to cook about 7- 10 minutes with the grill closed. Check steaks with a digital thermometer cooking to desired doneness, about 135° for medium.
- Remove from grill and allow steaks to rest about 10 minutes before slicing.
- Serve steaks with mushrooms and onions.
Notes
TEMPERATURES FOR TENDERLOIN STEAKS:
- Rare: 120- 125°
- Medium Rare: 130°
- Medium: 145°
