Beef Tenderloin Steaks with Smoky Bacon-Bourbon Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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 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.)
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 bacon and bourbon into sauce. Season with salt and pepper. Spoon over steaks.
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