Prep 1 hr
Cook 0 mins
- 1 1⁄2 cups dry red wine
- 3 garlic cloves, chopped
- 1 3⁄4 cups beef broth
- 1 1⁄4 cups 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 beef tenderloin steaks, 1 inch thick
- 1 tablespoon Bourbon
- 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 and chill.).
- Cook bacon in a heavy large skillet over medium-high heat until crisp. 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 wine sauce made previously; bring to a 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.
I made this for my son's 20th birthday dinner and it was a huge hit. I didn't change a thing and it was perfect. I had different preferences for the doneness of the steak so here is my cooking times (used a cast iron skillet; 5 steaks. 1 batch of 3 and 1 of 2)
Med-rare 5 mins per side, Med 6 mins and Med-Well 7-8 mins. I placed steaks on platter as they were done,under a foil tent and served 5 mins after last steak was done. Served baked potatoes with sour cream and chives and sliced, steamed carrots. It was a perfect meal for an awesome son :)Thank you for sharing