Beef Tenderloin Steaks With Smoky Bacon Bourbon Sauce Food

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BOURBON BEEF TENDERLOIN



Bourbon Beef Tenderloin image

A marinated and tender piece of beef that's great for dinner.

Provided by Paula Deen

Categories     bbq     classic

Time 1h

Yield 8 to 10

Number Of Ingredients 10

3 to 4 sprigs chopped fresh thyme
2 cups water
1 tablespoon Worcestershire sauce
1/2 cup lemon juice
1 bunch chopped fresh cilantro
1 cup brown sugar
2/3 cup soy sauce
1 cup bourbon
1 (5 lb) silver connective tissue removed beef tenderloin
to brush on grill oil

Steps:

  • Preheat grill or oven to 350 °F.
  • Prepare marinade by combining the bourbon, brown sugar, soy sauce, cilantro, lemon juice, Worcestershire sauce, water and thyme in a bowl. Make sure the tenderloin has been cleaned and the tissues has been removed. Fold the tail end of the beef back underneath itself so that it is of uniform thickness and secure with butcher's string. Place meat in a dish and pour marinade over meat, cover, and refrigerate for approximately 8 to 12 hours turning meat over several times.
  • >
  • When grill is ready, place meat on oiled surface and reserve the liquid from the marinade. Cook over high heat with lid closed, turning meat often and occasionally basting. The tenderloin will cook to rare in approximately 30 to 45 minutes.
  • Serve with horseradish cream on the side.

BEEF TENDERLOIN STEAKS WITH SMOKY BACON-BOURBON SAUCE



Beef Tenderloin Steaks with Smoky Bacon-Bourbon Sauce image

Categories     Beef     Pork     Spring     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 12

1 1/2 cups dry red wine
3 garlic cloves, 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

Steps:

  • 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 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.

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