Beef Tenderloin Steaks With Smoky Bacon-Bourbon Sauce

Sounds decadent!

• Ready In: 1 hr
• Serves: 4

Ingredients

• 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

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 and chill.).
2. 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.
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.