- Yield: 6 servings
- 2tablespoons olive oil
- 2tablespoons butter
- 6 (1/2-inch-thick) tenderloin steaks
- Salt and pepper to taste
- 2tablespoons minced shallots
- 1tablespoon butter
- 1/2cup beef broth
- 1/3cup bourbon
- 3tablespoons butter, softened
- Heat the oil and 2 tablespoons butter in a skillet over medium-high heat. Add the steaks and cook for 3 to 4 minutes per side or to the desired doneness. Remove the steaks to a warm platter and season with salt and pepper; keep warm. Drain the skillet. Saute the shallots in 1 tablespoon butter in the skillet until tender. Add the broth and boil for 2 mintues, scraping up any brown bits from the bottom of the pan. Stir in the bourbon and boil for 2 minutes longer. Remove from the heat and stir in 3 tablespoons butter. Pour over the steaks and serve.
Recipe reprinted with permission from Heritage Hall’s To Learn, to Lead…To Serve(Oklahoma City, Oklahoma, 2008).
For more information on why meat needs to rest after cooking, watch this video for tips from the “Butcher Boys” of Porter Road Butcher in Nashville, TN