6 (6-ounce) beef tenderloin steaks (1 1/2 inches thick)*
1/4 teaspoon salt
1/4 teaspoon pepper
2 garlic cloves, pressed
1 medium onion
2 tablespoons all-purpose flour
1 cup beef broth
1 cup dry red wine**
1/4 cup bourbon**
2 tablespoons Dijon mustard
1 teaspoon Worcestershire sauce
1 cup sliced mushrooms

Sprinkle steaks with salt and pepper. MELT butter in a large skillet over medium heat. Add steaks, and cook 5-7 minutes on each side or to desired degree of doneness. Remove steaks from pan, and keep warm. ADD garlic, onion, and flour to pan drippings; cook over medium heat, stirring constantly, until onions and garlic become translucent. Gradually add broth, wine, and bourbon, stirring to loosen particles from bottom; bring to a boil. Stir in mustard, Worcestershire sauce and mushrooms; reduce heat, and simmer 5 minutes. Top steaks with sauce.
* You can substitute boneless top sirloin for beef tenderloin if you prefer.
** 1 1/4 cups cranberry juice may be substituted for red wine and bourbon.
Yield: 6 servings
Prep: 10 minutes

Cook 15 minutes