Beef Tenderloin Steaks with Smoky Bacon-Bourbon Sauce

Beef Tenderloin Steaks with Smoky Bacon-Bourbon Sauce
Beef Tenderloin Steaks with Smoky Bacon-Bourbon Sauce

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

Boil wine and garlic in heavy medium saucepan until reduced to 1/2 cup, about 15 minutes. Add next 5 ingredients; boil until reduced by half, about 20 minutes. Set sauce aside. (Can be made 1 day ahead. Cover; chill.) 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. 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. Mix bacon and bourbon into sauce. Season with salt and pepper. Spoon over steaks.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: