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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 4 |
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Directions: 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 skilled over medium high heat until crisp, about
8 minutes. Using slotted spoon, transfer to paper towels. Pour off all
but 1 T drippings from skillet. Add flour to drippings in skillet; whisk
to blend. Cook 1 minute, whisking constantly. Gradually whisk in sauce;
bring to a 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.
Contributor: epicurious.com
| Ingredients:
1 1/2 Cup(s) dry red wine
3 clove garlic; chopped
1 3/4 Cup(s) beef broth
1 1/4 Cup(s) chicken broth
1 1/2 Tablespoon(s) tomato paste
1 bay leaf
1 Tablespoon(s) thyme
8 Ounce(s) bacon; cut into 1/4 inch pcs
1/16 Cup(s) flour
1/16 Cup(s) bourbon |
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