Beef Tenderloin With Bourbon Pecan Beurre Brun

Beef Tenderloin With

Bourbon Pecan Beurre Brun

The French are known for having one of the more complex and time consuming cuisines, however they have given us one of the simplest and quickest sauces possible with their classic Beurre Brun, which is literally browned butter. A splash of bourbon and some crunchy pecans make this Beurre Brun even more intriguing while still letting the tenderloin be the focal point of the dish. Serve with boiled fingerling potatoes and some wilted spinach.

Ingredients:

1 1/2 lbs. beef tenderloin

(Whole piece, not fillets)

Salt and freshly ground pepper to taste

2 Tablespoons olive oil

3/4 cup bourbon

1 tablespoon fresh sage, finely chopped

1/4 cup unsalted butter

1/2 cup pecan pieces, toasted

Directions:

Season tenderloin generously with salt and pepper. In a thick-bottom saute pan (that just fits the meat) heat olive oil over medium-high heat. Carefully place beef in oil and brown well on all sides, about 9 minutes. Be sure not to burn the bottom of the pan as this pan will be used to make the sauce.

Place the browned beef in a baking dish (set saute pan aside) and continue cooking beef in a 400 F oven to desired doneness. Use a meat thermometer for proper internal temperature, medium is 140F.

Pour excess grease out of saute pan, turn off the heat and add bourbon and sage to the pan. Over medium high heat reduce the bourbon by half, about 2 minutes.

Add butter and pecans and a pinch of salt, and cook over medium-low heat until the butter melts; continue to cook until the milk solids in the butter begin to toast and turn golden brown. Take off the heat immediately so as to not burn the butter. Carefully warm through just before serving.

Remove cooked beef from oven, let rest for 8 minutes covered with foil. Slice into 4 pieces and serve with butter drizzled overtop. Serves 4