Today’s recipe calls for an nice steak tenderloin. I also added some suggested sides that I think go great with the steak. My Bourbon Street Tenderloin has an rich flavor and the JD gives it just the right bite. The recipe serves four people, but if there’s only two of you, the leftovers can work as the next day’s lunch. Enjoy!

The Main Dish

Bourbon Street Tenderloin

• 4 Beef Tenderloin steaks

Bacon-Bourbon Sauce

• 1 1/2 cup red wine
• 3 cloves garlic, chopped
• 1 3/4 cup beef broth
• 1 1/2 cup chicken broth
• 1 1/2 tablespoons tomato paste
• 1 teaspoon thyme
• 4 strips of bacon, cut into .25” pieces
• 2 tablespoons butter
• 1 tablespoon flour
• 2 tablespoons Jack Daniels Old No. 7 Tennessee Whiskey

Start by making the sauce. Bring the wine and garlic to a boil in a medium saucepan and let simmer for about 10 minutes. Now add rest of the ingredients and bring to a simmer for 20 minutes.

While the sauce is simmering, you can either grill your steaks on medium flame (six minutes a side for medium temperature; less for rare, more for well done); or you can melt butter in another heavy skillet over medium high heat, then add steak to the skillet and cook until desired (five minuters per side for medium-rare steaks).

As sauce is simmering and steaks are grilling, cook your bacon in a large skillet until crisp. Using a slotted spoon, transfer the bacon to a paper towel. Now pour off the bacon drippings out of the skillet, then add butter to the skillet. Once the butter is melted, add the flour and whisk to blend. Cook for about a minute, constantly whisking. Gradually whisk in the sauce, and bring the mixture to a boil, then reduce your heat and let it the sauce simmer until it thickens (we’re talking about 3-4 minutes).

While that does its thing, crumble the bacon into little bits and add them to the sauce, then add the whiskey. Let it simmer for another minute (perhaps taking a snort of Old No. 7 while you wait?), then spoon the sauce over your cooked steaks and enjoy.

Recommended Side Dishes

Onion Mashed Potatoes

• 5 medium potatoes, rinsed and cut into eighths.
• 6 cups cold water
• 2 teaspoons salt
• 2 large onions, finely chopped
• 1 1/2 cups chicken broth
• 6 tablespoons butter
• 3/4 cup sour cream
• 1/4 teaspoon pepper

Place your potatoes in a large saucepan, add the water and salt. Cover the saucepan. Bring the water to a boil over high heat (about 7-10 minutes), then reduce heat to medium. Cook until potatoes are fork tender (15-18 minutes). Drain and keep warm.

Meanwhile, combine the onions and a cup of the broth in nonstick skillet, and cook it over medium heat, stirring occasionally, until the onions are softened and the broth is absorbed (15-18 minutes). Increase heat to medium-high, then add 2 tablespoons of your butter. Cook until the onions are browned.

While the onions are browning, place your hot potatoes in large bowl and mash slightly with a fork. Use an electric mixer and beat at medium speed (if you don’t have a mixer, a fork and a quick hand can do much the same thing), adding remaining butter 1 tablespoon at a time, and mixing well after each addition. Once all the butter is in, add your now-browned onions, the remaining broth, the sour cream, and the pepper. Continue beating until well mixed. Serve immediately.

Balsamic Glazed Carrots

• 3 cups baby carrots
• 1 tablespoon olive oil
• 1 1/2 tablespoons balsamic vinegar
• 1 tablespoon brown sugar

Kyle had issues with carrots growing up: the whole father yelling at him saying “You can’t get down from the table until you finish your carrots” thing. There was even an incident where he threw up his carrots over the whole kitchen table. So I came up with this recipe to help him mask the carrots (those that like carrots say it makes them taste even better).

First, heat the oil in a skillet over medium-high heat. You’re gonna start with sautéing the carrots for about 10 minutes, or until they’re tender. Then stir in the balsamic vinegar and brown sugar and cook for another minute. Then serve ‘em up and watch even picky eaters like Kyle woof them down. You can thank me later, Dawn.