Beef Tenderloin Steaks with Smoky Bacon-Bourbon SauceTom & Kari

We always double the recipe for the sauce. It is great on just about anything! Weather permitting, grill the steaks instead. Better yet, buy a whole tenderloin and really have a feast!

1 & 1/2 cups dry red wine
3 garlic cloves, chopped
1 & 3/4 cups canned beef broth
1 & 1/4 cups canned low-sodium 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 (we use Jack Daniel's Whiskey)

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; refrigerate.)

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 sauce. Season with salt and pepper. Spoon over steaks.

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