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!
- 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
How to Make Brandy Sauced Tenderloin Steaks, inspired by Bob!
- 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.