Beef Tenderloin Steaks With Smoky Bacon Bourbon Sauce Recipe

How to Make Beef Tenderloin Steaks With Smoky Bacon Bourbon Sauce

1. In a heavy medium saucepan, combine 1 cup dry red wine and 4 cloves minced garlic. Bring to a boil over medium-high heat and reduce to 1/2 cup, about 15 minutes.
2. Add 1/4 cup beef broth, 2 tablespoons brown sugar, 1 tablespoon Worcestershire sauce, and 1 teaspoon Dijon mustard to the reduced wine mixture.
3. Bring to a boil, then reduce heat and simmer until the sauce is reduced by half, about 20 minutes.
4. Remove from heat and set aside.
5. Cook 6 slices bacon in a heavy large skillet over medium-high heat until crisp. Approximately 8-10 minutes.
6. Transfer the cooked bacon to a paper towel-lined plate using a slotted spoon to drain excess grease.
7. Pour off all but 1 tablespoon of bacon drippings from the skillet.
8. Add 1 tablespoon all-purpose flour to the bacon drippings in the skillet.
9. Whisk constantly until the flour is well combined with the drippings.
10. Cook for 1 minute, whisking constantly to create a roux.
11. Gradually whisk in the reserved wine sauce, ensuring smooth incorporation.
12. Bring the sauce to a boil, then reduce heat to low.
13. Simmer until the sauce has thickened to your desired consistency, about 2 minutes.
14. Meanwhile, melt 2 tablespoons of butter in another heavy large skillet over medium-high heat.
15. Season two (1-inch thick) beef tenderloin steaks generously with salt and freshly ground black pepper.
16. Add steaks to the hot skillet and cook to your desired doneness. For medium-rare, cook approximately 4 minutes per side.
17. Transfer the cooked steaks to plates and let them rest for 5 minutes before serving.
18. Crumble the cooked bacon and stir it into the sauce along with 2 tablespoons of bourbon.
19. Season the sauce with salt and pepper to taste.
20. Spoon the smoky bacon bourbon sauce generously over the rested steaks and serve immediately.