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BEEF TENDERLOIN STEAKS WITH SMOKY BACON-BOURBON SAUCE
Servings: 4
Ingredients
| 1 1/2 | cups | dry red wine |
| 3 | cloves | garlic, 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 |
| Salt and pepper to taste |
Preparation
- 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 pepper (Add salt to taste after cooking). Add to skillet and cook to desired doneness. Use the Cook'd Right® Sensor to check doneness of steaks. Quickly insert dark sensor tip into center of meat. Wait 5-10 seconds. Remove sensor tip and check color. Continue checking with the same sensor until done, after grilling 4-5 minutes on each side. Discard sensor when finished.
- Transfer steaks to plates.
- Mix bacon and bourbon into sauce. Spoon over steaks.