Tenderloin Steaks

Tenderloin Steaks

Recipe by:

Chef Skip Laskody from Harris Teeter


1 1/2 cup dry red wine

3 cloves garlic, chopped

1 3/4 cup beef broth

1 1/4 cup chicken broth

1 1/2 tbls. tomato paste

1 bay leaf

salt and pepper

1 fresh thyme sprig

8 oz. bacon, cut into 1/4 inch pieces

1 tbls. all purpose flour

1 tbls. butter

4 (3 in thick) tenderloin steaks

1 tbls. 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 then cover and chill.

Cook bacon in heavy skillet over medium high heat until crisp, about 8 minutes. Using slotted spoon, transfer to paper towels. Pour off all but 1 tablespoon drippings. Add flour to drippings and whisk to blend. Cook for 1 minute and then gradually whisk in cool sauce; bring to boil and let simmer over low heat until sauce thickens (2 minutes)

Meanwhile melt butter in another skillet over medium high heat. Season steaks with salt and pepper. Add to skillet and cook to desired doneness. After sauteing 4 to 5 minutes on each side transfer steak to plates. Mix bacon and bourbon into sauce. Spoon over steaks.