Bourbon-glazed beef

Latest comments and suggestions

• Ceri

  20 November 2007

  Ceri commented on this recipe

  This recipe was absolutely delicious. I left the fillet to marinate for nearly 24 hours. It was tender, flavoursome and melted in the mouth.....mmmm!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Ceri

  20 November 2007

  Ceri rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Josephine

  10 November 2009

  Josephine rated and commented on this recipe

  

  I made this recipe for a family birthday. I marinaded the beef for about 22 hours and cooked it rare - everybody absolutely loved it and the whole lot was eaten. You need to buy the meat from a good butcher. This is definitely a favorite for special occasions. Yum.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Happyjacs

  25 September 2011

  Happyjacs commented on this recipe

  After getting over the shock of price of meat bought from excellent butcher it was well worth the price tag justified by wedding anniversary treat! Probably the nicest way we have enjoyed fillet of beef in years. Still talking about it three days later. Highly recommend for any special occasion.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• MrsThomo

  25 October 2011

  MrsThomo rated and commented on this recipe

  

  I made the marinade and applied to some rib eye steaks for 24 hours. It worked just as well and was a less costly option :)

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/3703/

http://www.bbcgoodfood.com/recipes/3703/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £40 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 1 piece of beef fillet , about 1kg

BOURBON GLAZE

• a large pinch chilli flakes
• 4 garlic cloves , crushed
• 125ml tomato ketchup
• 2 tbsp dark muscovado sugar
• 1 tsp English mustard powder or paste
• 4 tbsp bourbon or whiskey
• 1 tbsp Worcestershire sauce

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 4

Preparation and cooking times

45 mins, plus marinating time

Ingredients

• 1 piece of beef fillet , about 1kg

BOURBON GLAZE

• a large pinch chilli flakes
• 4 garlic cloves , crushed
• 125ml tomato ketchup
• 2 tbsp dark muscovado sugar
• 1 tsp English mustard powder or paste
• 4 tbsp bourbon or whiskey
• 1 tbsp Worcestershire sauce

Per serving

462 kcalories, protein 54.4g, carbohydrate 18.6g, fat 15.8 g, saturated fat 6.4g, fibre 0.5g, salt 1.69 g

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.