Yield: 2 servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Shallot - minced |
| 1 tablespoon | Red wine vinegar |
| 3½ teaspoon | Cracked black pepper |
| 2 cups | Beef stock - OR canned low-salt broth |
| 1 cup | Chicken stock - OR canned low-salt broth |
| 2 \N | 8-oz beef tenderloin steaks |
| ½ teaspoon | Thyme - dried, crumbled |
| ½ teaspoon | Rosemary - dried, crumbled |
| ½ teaspoon | Marjoram - dried, crumbled |
| ¼ cup | Olive oil |
| 1 tablespoon | Jack Daniel's - or other whiskey |
Boil shallot, vinegar and 1-½ teaspoons pepper in heavy medium saucepan until almost no liquid remains in pan, about 1 minute. Add both stocks and boil until reduced to ½ cup, about 20 minutes.
(Sauce can be prepared 1 day ahead. Cover and refrigerate.) Place steaks in baking dish. Rub remaining 2 teaspoons pepper and herbs onto both sides of steaks. Pour oil over; turn to coat. Cover and let stand 1 hour at room temperature.
Remove meat from marinade. Heat heavy large skillet over medium-high heat. Add steaks and brown on both sides. Reduce heat to medium and cook to desired doneness, about 3 minutes per side for rare. Transfer steaks to plates. Add sauce to skillet and bring to boil. Mix in Jack Daniel's. Spoon sauce over steaks and serve.
Serves 2.
Recipe from Faust's, Adams Mark Hotel, St. Louis, Missouri.
Recipe courtesy of Bon Appetit, December, 1991.
From: Michelle Bass
Submitted By GAIL SHIPP On 11-08-95