Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Shallot - minced -steaks
1 tb Red wine vinegar 1/2 ts Thyme - dried, crumbled
3 1/2 ts Cracked black pepper 1/2 ts Rosemary - dried, crumbled
2 c Beef stock - OR canned 1/2 ts Marjoram - dried, crumbled
-low-salt broth 1/4 c Olive oil
1 c Chicken stock - OR canned 1 tb Jack Daniel's - or other
-low-salt broth -whiskey
2 8-oz beef tenderloin

Boil shallot, vinegar and 1-1/2 teaspoons pepper in heavy medium
saucepan until almost no liquid remains in pan, about 1 minute. Add
both stocks and boil until reduced to 1/2 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

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