Best Beef Tenderloin Steaks With Smoky Bacon Bourbon Sauce Recipes

BEEF TENDERLOIN STEAKS WITH SMOKY BACON-BOURBON SAUCE

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 and chill.).
• 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.
• 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.

BEEF TENDERLOIN STEAKS WITH SMOKY BACON-BOURBON SAUCE

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.

MUSTARD BOURBON MARINATED BEEF TENDERLOIN WITH GARLIC

Steps:

• Note: The recipe calls for Grey Poupon peppercorn mustard. As this mustard is not available where I live -- I give the marinade a few good grinds of my peppercorn mill. (anywhere from 1 tsp to 1T).
• Wipe the tenderloin clean with a paper towel. Cut slits into the beef and add the garlic slivers. The amount of garlic used is up to personal preference.
• Combine mustard, bourbon, brown sugar, worcestershire sauce, olive oil and garlic in a zip lock bag. Add beef and turn to coat both sides. Chill for several hours or overnight. Note: I have marinated the beef up to 3 days.
• Preheat grill.
• Remove marinade from zip log bag. Reserve marinade. Coat grill with vegetable oil or Pam. Sear beef for 2 minutes on each side. Cover grill and cook 45 - 60 minutes or until meat thermometer registers 150, brushing with reserved marinade occasionally.
• Alow beef to sit for 5 - 10 minutes before carving.
• The reserved marinate can be made into a sauce by combining it with 1 cup sliced mushrooms in a small heavy saucepan over moderate heat and cook until heated through.

BOURBON BEEF TENDERLOIN

Steps:

• Preheat oven to 500 degrees F.
• Combine red wine vinegar, olive oil, and bourbon. Massage mixture into the beef with your hands. Marinate the beef tenderloin in the refrigerator for 1 hour. Place marinated beef tenderloin in a roasting pan, place in oven and cook for 30 minutes (if you like rare beef, cook longer if you prefer your beef more well done). Let stand for about 1 hour. Place on serving platter and serve with fresh asparagus.

BOURBON BEEF TENDERLOIN

Steps:

• Prepare a marinade by combining bourbon, brown sugar, soy sauce, lemon juice, worcestershire sauce, water and thyme.
• Secure beef with butcher's string.
• Pour marinade over beef and refrigerate for 8-12 hours
• Turn meat several times during that time.
• Prepare grill.
• Place meat on oiled grill, reserving marinade.
• Cook on high heat with lid closed, turning often and basting occasionally.
• Cook until desired doneness.
• Using a meat thermometer: rare-115 to 120°F, medium rare-130-135F, medium-140-145°F.