Brandy Sauced Tenderloin Steaks, inspired by Bob!
My mushrooms were bad, so I substituted shallots. I used balsamic ketchup instead of chili sauce, sorghum instead of honey, and brandy instead of whiskey.
My daughter said, "Mom, you should write this up as a completely different recipe!"
So here it is; many thanks for the inspiration, Bob Wakeman!
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- beef tenderloin steaks, about 5 oz each
- 2 small
- shallots, chopped
- 2 Tbsp
- 1/4 c
- soy sauce
- 1/4 c
- balsamic vinegar ketchup*
- * to make the ketchup, stir 1 tbsp balsamic vinegar into 1/4 cup ketchup.
- 1/4 tsp
- chili powder
- 1/3 c
- 3 Tbsp
- 2 oz
1You will need a cast iron skillet that will hold the steaks.
Preheat the oven to 350°.
2Melt the butter over medium heat in the skillet, and sauté the shallots until softened but not browned. Remove shallots and set aside. Remove skillet from heat.
3Stir together soy sauce, ketchup, chili powder, sorghum, honey, and brandy in a small mixing bowl. Stir in shallots.
4Place steaks in the iron skillet and pour sauce over all. Put skillet in preheated oven, and bake for 40-45 minutes for medium-to-medium-well steaks. Test for doneness with an instant-read meat thermometer if desired, but this really should be long enough to cook them through.
5If you are interested in seeing Bob's recipe, here is the link:
Bob's Sweet & Sour Pork Chops.