Beef Tenderloin Steaks With Smoky Bacon-bourbon Sauce

Total Time: 1 hr Preparation Time: 1 hr

Ingredients

• Servings: 4
• 1 1/2 cups dry red wine
• 3 garlic cloves, chopped
• 1 3/4 cups beef broth
• 1 1/4 cups 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 beef tenderloin steaks, 1 inch thick
• 1 tablespoon bourbon

Recipe

• 1 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.).
• 2 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.
• 3 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.
• 4 mix bacon and bourbon into sauce. season with salt and pepper. spoon over steaks.