The bourbon and sugar round out the sharp coffee flavor to make a rich sauce for the beef. Roast refrigerated potato wedges for a quick side.
1/2 cup water
3 tablespoons bourbon
1 1/2 teaspoons sugar
1/2 teaspoon beef-flavored bouillon granules
1/2 teaspoon instant coffee granules
1/2 teaspoon black pepper
1/4 teaspoon salt
4 (4-ounce) beef tenderloin steaks, trimmed (about 1 inch thick)
2 tablespoons chopped fresh parsley
How to Make It
Combine first 5 ingredients in a small bowl; set aside.
Sprinkle pepper and salt over both sides of steaks. Heat a medium nonstick skillet over medium-high heat. Coat pan with cooking spray. Add steaks; cook 2 minutes on each side. Reduce heat to medium; cook steaks 2 minutes or until desired degree of doneness. Transfer steaks to a platter; cover and keep warm.
Add bourbon mixture to pan; cook over medium-high heat until mixture has reduced to 1/4 cup (about 3 minutes). Serve sauce over beef; sprinkle with parsley.
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Way too sweet. My husband and I are not big fans of anything too sweet for the main course, so this could have potential if you do like that; however, it tasted sweet like a dessert - not at all something we wanted to ruin a fillet with.
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