Prep 45 mins
Cook 30 mins
This is a recipe from a cooking class I went to. Some work involved but very elegant. Serve it with my Boursin Mashed potatoes.
- 1 1⁄2 lbs beef neck bone (just use a chuck steak with bone in it, it's the bones that give the sauce flavor)
- 4 large shallots, coarsely chopped
- 6 garlic cloves, coarsely chopped
- 2 large shredded carrots (I bought shredded carrots)
- 1 cup Bourbon
- 1 tablespoon tomato paste
- 4 sprigs fresh thyme
- 2 teaspoons mixed peppercorns
- 2 cups chicken stock
- 2 cups beef stock
- 1⁄4 cup water
- 2 tablespoons cornstarch
- 1⁄4 cup mixed peppercorn, lightly crushed
- 1 tablespoon cornstarch
- 2 teaspoons chopped fresh thyme
- 1 teaspoon chopped fresh oregano
- 2 tablespoons vegetable oil
- 1 beef tenderloin (about 2 lbs)
- Blackjack Bourbon Sauce-.
- Brown beef bones, shallots, garlic and carrots in a heavy saucepan over medium heat stirring occasionally, about 20 minutes. Add bourbon, increase heat and boil until liquid is reduced to one-half, about 5 minutes. Mix in tomato paste, thyme and peppercorns. Add both stocks. Boil until liquid is reduced to 1 cup or so. (About 20 mins). Strain through a sieve into a small pan. Throw out the solids. Combine the water and cornstarch in a small container and shake until combined. Pour into the sauce to slightly thicken. Season with salt.
- Preheat oven to 350 deg. Mix peppercorns, cornstarch, thyme and oregano on a large plate. Brush the tenderloin with 1 tbsp oil and roll into the peppercorn mixture. In a large ovenproof pan, brown the tenderloin in 1 tbsp oil. Transfer skillet to oven and roast until a meat thermometer inserted into the center registers 130 degrees. Check loin after 25-30 minutes After cooking let the tenderloin rest 10 minutes. The temperature will come up several degrees. 140 degrees is medium. Slice and pour some of that wonderful sauce over top. ENJOY.