June is always a busy month. Weddings are popular June events. The end of the school year rolls around (if it didn’t already end in May!) and then there are numerous graduations. And Father’s Day usually falls around the middle of the month. It is definitely a month full of celebrations!
With so much going on in June, we go low-key for Father’s Day. Relaxing and enjoying the (often) good weather is preferable to a day filled with activities. Eric is the grill master in the family, so he does have to cook his own meal, but I made sure the recipe is one he will enjoy. Hard to go wrong with beef, bourbon & coffee!
Beef Tenderloin with Bourbon-Coffee Sauce
Beef Tenderloin with Bourbon-Coffee Sauce (adapted from cookinglight.com) Yields: 4 servings
Ingredients:
- 1/2 cup water
- 3 tablespoons bourbon
- 1 1/2 teaspoons sugar
- 1/2 teaspoon beef-flavored bouillon granules
- 1/2 teaspoon instant coffee granules
- 1 teaspoon butter
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- 4 (4-ounce) beef tenderloin steaks, trimmed (about 1 inch thick)
- 2 tablespoons chopped fresh parsley, for garnish
Directions:
Sprinkle salt and pepper over both sides of the steaks. Heat the grill to medium-high heat. Coat the rack with cooking spray and add the steaks. Cook them for 2 minutes on each side. Reduce the heat to medium and cook the steaks for another 2 minutes or until they reach the desired degree of doneness. Transfer the steaks to a clean platter. Cover them, and let them rest for 5 minutes.
Grill the steaks
In the meantime, combine the water with the bourbon, sugar, bouillon granules, and coffee granules in a small saucepan.
Add the sugar, bouillon & coffee to the bourbon & water.
Cook the sauce over medium-high heat until the mixture has reduced to 1/4 cup (about 3 minutes). Take the pan off the heat and add the butter to the sauce, stirring it until the butter melts.
Reduce the sauce.
Serve the sauce over the beef, garnished with some parsley.
A meal fit for a King!
Happy Father’s day to all the Dads out there! ~Linda
Beef Tenderloin with Bourbon-Coffee Sauce (adapted from cookinglight.com) Yields: 4 servings
Ingredients:
- 1/2 cup water
- 3 tablespoons bourbon
- 1 1/2 teaspoons sugar
- 1/2 teaspoon beef-flavored bouillon granules
- 1/2 teaspoon instant coffee granules
- 1 teaspoon butter
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- 4 (4-ounce) beef tenderloin steaks, trimmed (about 1 inch thick)
- 2 tablespoons chopped fresh parsley, for garnish
Directions:
Sprinkle salt and pepper over both sides of the steaks. Heat the grill to medium-high heat. Coat the rack with cooking spray and add the steaks. Cook them for 2 minutes on each side. Reduce the heat to medium and cook the steaks for another 2 minutes or until they reach the desired degree of doneness. Transfer the steaks to a clean platter. Cover them, and let them rest for 5 minutes.
In the meantime, combine the water with the bourbon, sugar, bouillon granules, and coffee granules in a small saucepan. Cook the sauce over medium-high heat until the mixture has reduced to 1/4 cup (about 3 minutes). Take the pan off the heat and add the butter to the sauce, stirring it until the butter melts. Serve the sauce over the beef, garnished with some parsley.