- Servings: 6
|6× 6 oz||Beef Tenderloin Steaks, prime or choice|
|Freshly Ground Black Pepper|
|6||Thick Slices Applewood Smoked Bacon|
|Peanut Oil, for grill preparation|
|½ Tbsp||Reduced Sodium Tamari Sauce|
|¼ cup||Plus 2 Tablespoon Balsamic Vinegar|
|¼ cup||Light Brown Sugar|
|¼ cup||Worcestershire Sauce|
|¼||Reduced Sodium Beef Broth|
Season steaks lightly on all sides with pepper, then wrap 1 slice of bacon around each. Insert a metal skewer into the middle of each steak to secure bacon so the end of the skewer comes out of the other side. Preheat grill to high and brush with oil. Combine bourbon, tamari sauce, vinegar, brown sugar and Worcestershire sauce in a medium grill proof saucepan. Dip each filet in the mixture, coating completely, then place on prepared grill. Grill each side for 5 minutes, then turn and reduce heat to medium high. Grill about 5 minutes longer, or until bacon is crispy and steaks are to desired degree of doneness. Meanwhile, place saucepan containing sauce mixture on the grill. Add broth, stirring to combine. Bring to a boil and cook, stirring occasionally, until sauce is reduced to a generous 1/2 cup. To serve, carefully remove skewers, then spoon sauce over steaks.
Serve with Beringer Cabernet Sauvignon. Recipe by Lisa Speer for the Beringer Great Steak Challenge.