Tenderloin With Whiskey Brown Butter

There are times when  something special cries for the absolute unique dish. This one should do the trick. It is easy to do and if you want kudos that will last for eons, try this one.

You will need:

  • 1 1/2 lbs. Beef Tenderloin (whole)
  • 2 tbsp. olive oil
  • 3/4 cup whiskey
  • 1 tbsp. fresh sage, chopped fine
  • 1/4 cup unsalted butter
  • 1/2 cup pecan pieces, toasted, roughly chopped

Preheat oven to 400 degrees.   Heat the olive oil in a  thick bottom saucepan. Season the meat with salt and pepper. Carefully set the meat in the hot oil and brown all sides well (about 8-10 minutes). Do not burn the bottom of the pan as it will be used to the sauce later.

Set the meat in a baking dish and continue cooking in the oven to desired doneness. (Medium is probably the best choice).  Pour excesive oil out of the pan. Remove pan from heat and add the whiskey and sage, reducing in half. Should take about 2 minutes.  Now add the butter and pecans and cook only until butter turns a golden brown. Remove immediately so it doesn’t burn but keep warm.

Remove tenderloin from the oven and rest for about 7 minutes. Slice in 4 pieces and drizzle the sauce over top.

Serve this with garlic mashed potatoes and broccoli and cooked carrot sticks.  Yummy-yummy!


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