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Bourbon Glazed Beef Tenderloin Recipe

Fort Lauderdale Personal Chef

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Bourbon and steak. Whether you are a “man's man” or a “woman's woman” this one will be sure to please.

Serves 4

3/4 cup/180ml Bourbon whiskey

1/2 cup/125ml Braggs Liquid Aminos (or soy sauce)

1/4 cup plus 2 tablespoons/30ml brown sugar

1/4 cup plus 2 tablespoons/90ml balsamic vinegar

1/4 cup/60ml Worcestershire sauce

(4) 4 ounce/115g beef tenderloin or sirloin steaks

1 tablespoon/15ml olive oil

Combine bourbon, liquid aminos, brown sugar, vinegar and Worcestershire together in a small bowl.  Place steaks in a shallow dish, and spoon ¼ cup/60ml bourbon mixture on top.  Toss to coat.  Set remaining mixture aside.  Coat a large skillet with olive oil.  Place on high heat until hot. Add steaks to pan; reduce heat to medium high.  Cook 3 minutes on each side for rare to medium rare.  Remove steaks from pan.  Increase heat to high, add reserved bourbon mixture to pan.  Bring to a boil, scraping pan to loosen browned bits; simmer 1 minute or until sauce is reduced to ¼ cup/60ml.

Serve with pan fried or roasted potatoes and vegetables.

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