Recipe

Peppercorn-crusted Beef Tenderloin In Blackjack Bourbon Sauce Recipe

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Ingredients

2 tbsps cornstarch .
Beef .
1/4 c mixed peppercorns, lightly crushed .
1 1/2 lbs beef neck bone (just use a chuck steak with bone in it, it's the bones that give the sauce flavor) .
4 large shallots, coarsely sliced .
1/4 c water .
2 tsps sliced fresh thyme .
2 tbsps vegetable oil .
salt .
4 sprigs fresh thyme .
1 c bourbon .
2 large shredded carrots (I bought shredded carrots) .
6 garlic cloves, coarsely sliced .
1 tbsp tomato paste .
salt .
1 tbsp cornstarch .
1 beef tenderloin (about 2 lbs) .
1 tsp sliced fresh oregano .
2 c chicken stock .
2 tsps mixed peppercorns .
2 c beef stock .
Blackjack sauce

Directions

Step #1 Blackjack Bourbon Sauce-.
Step #2 Brown beef bones, shallots, garlic & carrots in a heavy saucepan over med-heat/flame stirring every once in awhile, about 20 mins.
Step #3 Add bourbon, increase heat & boil until liquid is reduced to one-half, about 5 mins.
Step #4 Mix in tomato paste, thyme & peppercorns.
Step #5 Add both stocks.
Step #6 Boil until liquid is reduced to 1 c or so.
Step #7 (About 20 mins).
Step #8 Strain through a sieve into a small pan.
Step #9 Throw out the solids.
Step #10 Combine the water & cornstarch in a small container & shake until mixd.
Step #11 Pour into the sauce to slightly thicken.
Step #12 Spice up with salt.
Step #13 Preheat oven to 350 deg.
Step #14 Mix peppercorns, cornstarch, thyme & oregano on a large plate.
Step #15 Brush the tenderloin with 1 tbsp oil & roll this into the peppercorn mixture.
Step #16 In a large ovenproof pan, brown the tenderloin in 1 tbsp oil.
Step #17 Transfer skillet to oven & roast until a meat thermometer inserted into the center registers 130 degrees.
Step #18 Check loin after 25-30 mins After cooking let the tenderloin rest 10 mins.
Step #19 The temperature will come up several degrees.
Step #20 140 degrees is medium.
Step #21 Slice & pour some of that wonderful sauce over top.
Step #22 ENJOY.
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