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
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.

Makes 4 servings.
Copyright 2004 Williams Guitars / Black design®  Content used by permission only
90 Second Website Builder