Beef Tenderloin Steak with Smoky Bacon- Bourbon Sauce

Categories: Here's the beef

Ingredients

• 1 1/2 cups dry red wine
• 3 garlic cloves, chopped
• 1 3/4 cups canned beef broth
• 1 1/4 cups canned low-salt chicken broth
• 1 1/2 tablespoons tomato paste
• 1 bay leaf
• 1 fresh thyme sprig
• 8 ounces bacon, cut into 1/4-inch pieces
• 1 tablespoon all purpose flour
• 1 tablespoon butter
• 4 1-inch-thick beef tenderloin steaks
• 1 tablespoon bourbon

Directions

1. Boil (high heat) wine and garlic in heavy medium saucepan until reduced to 1/2 cup, about 15 minutes. Add next 5 ingredients; boil until reducedby half, about 20 minutes. Set sauce aside. (Can be made 1 day ahead. Cover; chill.)

2. Cook bacon in heavy large skillet over medium-high heat until crisp, about 8 minutes. Using slotted spoon, transfer to paper towels. Pour off all but 1 tablespoon drippings from skillet. Add flour to drippings in skillet; whisk to blend. Cook 1 minute, whisking constantly. Gradually whisk in sauce; bring to boil. Reduce heat; simmer until sauce thickens, about 2 minutes.

3. Meanwhile, melt butter in another heavy large skillet over medium-high heat. Sprinkle steaks with salt and pepper. Add to skillet and cook to desired doneness, about 4 minutes per side for medium-rare. Transfer steaks to plates.

4. Mix crumbled bacon and bourbon into sauce. Season with salt and pepper. Spoon over steaks.

5. Notes:

6. -I didn’t have bourbon, so I skipped it.

7. -I used tip steaks instead of tenderloin. Any good cut of beef would be fine, though it should be thicker.

8. -Make sure that by the time you’re ready to wisk in the sauce, your sides are done and steak is cooked or cooking.

9. -I used 2 1/2 tbls of flour to make a thicker sauces

10. -It made more than enough sauce for 8 steaks, so I froze the rest for another night.

Email to a friend | Print this recipe | Back