Pan Seared, Pepper Crusted Tenderloin with Ancho Chile & Bourbon Sauce

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Pan Seared, Pepper Crusted Tenderloin with Ancho Chile & Bourbon Sauce
This recipe is compliments of Michaels Restaurant in Fort Worth.

Prep: 10 minutes
Cook: 1 hour
Servings: Serves 6

1 cup sugar

6 Tbsp. ancho chile puree

1/2 tsp. minced garlic

2-1/2 cups veal stock

1/4 cup bourbon

6 (8 ounce) beef tenderloin filets

-- salt and fresh ground black pepper

3 Tbsp. butter

	Caramelize (saute) the sugar to a golden brown. Add the ancho puree and continue to saute until it turns a beautiful maroon hue, then add garlic and stir for 30 seconds. Add the veal stock.
	Simmer very slowly for about 15 minutes to blend flavors. Add bourbon and simmer 5 minutes more.
	Strain sauce through a fine strainer into a clean container. Adjust salt and pepper to taste. Reserve until serving time.
	Lightly salt each filet. Roll each in the fresh pepper to completely coat all sides.
	In a heavy skillet over a medium flame, melt the butter and cook steaks until a nice crust forms on all sides of each filet (about 10 minutes). The tenderloin should be evenly crusted and charred, but not burned. Be careful not to let the pan get too hot. The filets should still be medium-rare on the inside.
	Remove the crusted filets from the skillet and place on serving plates. Ladle ancho bourbon sauce over the top of the tenderloins. Serve hot.

When plating your steaks, cut each one in half (against the grain). Place both halves attractively on serving plates. Add potatoes and vegetables of your choice. Place the plates into a 450 degree oven for 2-3 minutes to heat. Ladle ancho bourbon sauce over the top of the tenderloin. Garnish with a sprig of your favorite fresh herb.

Need help with this recipe? Go to: Pan Fry/Saute