Creole-Irish Beer Sauce over Tenderloin Steak
4 to 6 tenderloin filets
3 oz. butter
2 Tbsp safflower oil
4 strips chopped bacon
2 Tbsp chopped chives or 1 tbs dried
2 Tbsp chopped parsley or 1 tbs dried
3 Tbsp chopped green onions or 1 1/2 tbs dried
1 12 oz bottle Guiness Stout
1 10 oz. can beef broth
1 Tbsp Meat and Poultry Seasoning
1 Tbsp All-Purpose Seasoning
Salt and pepper
Starch and water mixture to thicken
Salt, pepper and lightly season meats with All-Purpose Seasoning. Saute in 2
Tbsp safflower oil until meat is brown on all sides. Remove meat and set aside.
In the same pan, fry bacon until crisp. Add butter and saute chives, parsley,
and onions for 1 minute. Add beer, broth, salt, pepper and seasoning and simmer
covered for 5 minutes. Blend in the whipping cream and reduce to 1/2 on medium
heat. Return the meat to the sauce, cover and cook on low (225 to 275 degrees)
until the meat is done to your preferred center color. This light brown sauce is
great with any cut of meat or poultry. Meats can be precooked on a charcoal
grill and then placed in the sauce.