Brandy Sauced Tenderloin Steaks, inspired by Bob!

Susan Feliciano

By
@frenchtutor

I was planning to make Bob's Sweet & Sour Pork Chops for dinner, when I noticed that what I had thawed were not pork chops, but beef tenderloin steaks. I decided to give it a try anyway, then also got to noticing that I was missing a few of his ingredients.
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!


Featured Pinch Tips Video

Comments:

Serves:

4

Prep:

10 Min

Cook:

45 Min

Method:

Bake

Ingredients

4
beef tenderloin steaks, about 5 oz each
2 small
shallots, chopped
2 Tbsp
butter
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
sorghum
3 Tbsp
honey
2 oz
brandy

Directions Step-By-Step

1
You will need a cast iron skillet that will hold the steaks.
Preheat the oven to 350°.
2
Melt 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.
3
Stir together soy sauce, ketchup, chili powder, sorghum, honey, and brandy in a small mixing bowl. Stir in shallots.
4
Place 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.
5
If you are interested in seeing Bob's recipe, here is the link:
Bob's Sweet & Sour Pork Chops.

About this Recipe

Course/Dish: Beef, Steaks and Chops
Main Ingredient: Beef
Regional Style: Southern
Other Tag: Quick & Easy