Beef Tenderloin Steaks with Bourbon Bacon Pecan Sauce is an easy, 30-minute meal that will impress! The sauce is amazing and quite a show-stopper as flambés on the stove top! A great date night meal!
Ingredients
2 6-ozbeef tenderloin steaks from Wild Fork
Salt and ground pepperfor seasoning steaks
4strips “steak cut” smoked bacon from Wild Forkcut into small pieces
1/3cuppecan pieces
2tablespoonslemon juice
¾cupbourbon
¼cupcoconut or date sugar
½teaspoonsalt
½teaspoonground pepper
½teaspoonground cinnamon
¼cupbutter
Instructions
Thaw frozen steaks overnight in refrigerator. Remove, pat dry with paper towels, season all sides of steak with salt and pepper. Set aside.
Bring cast-iron skillet to medium-high heat. Cook bacon pieces, stirring frequently, until crispy, about 5 minutes. Remove bacon to drain on paper towel. Pour 2 tablespoons of bacon fat into another heavy skillet, discard remaining bacon fat, leave coating of bacon fat in first skillet.
Add pecan pieces to first skillet that bacon was cooked in, and toast over medium heat for a couple minutes until fragrant and lightly browning. Remove from skillet and set aside.
In bowl, mix together lemon juice, bourbon, coconut or date sugar, salt, pepper, ground cinnamon. Set aside.
In first skillet add butter and melt over medium heat. Once melted stir in bourbon mixture, stirring occasionally. Please not that the alcohol will burn off and there will be flames, stir frequently and watch constantly, until flames have died down and sauce is bubbling and thickened, about 6 to 7 minutes. If flames seem too aggressive, reduce heat and or quickly move off burner.
Bring second skillet with bacon fat up to high heat, add seasoned steaks and sear on each side for approximately 1 to 2 minutes until carnalizing a bit. Reduce heat to medium-high and cook for an additional 3 to 4 minutes on each side, until just before desired level on doneness achieved.
Lower heat to medium-low and pour sauce over steaks, flip them to coat, and re-warm sauce as needed for just a minute or two! Garnish with chives and serve.