Beef Tenderloin Steaks With Smoky Bacon-Bourbon Sauce

• 1 1/2 cups dry red wine
• 3 garlic cloves, chopped
• 1 3/4 cups beef broth
• 1 1/4 cups chicken broth
• 1 1/2 tablespoons tomato paste
• 1 bay leaf
• 1 fresh thyme sprig
• 8 ounces bacon, cut into 1/4 inch pieces
• 1 tablespoon all-purpose flour
• 1 tablespoon butter
• 4 beef tenderloin steaks, 1 inch thick
• 1 tablespoon Bourbon

1. Boil wine and garlic in heavy medium saucepan until reduced to 1/2 cup, about 15 minutes. Add next 5 ingredients; boil until reduced by half, about 20 minutes. Set sauce aside. (Can be made 1 day ahead -- cover and chill.).
2. Cook bacon in a heavy large skillet over medium-high heat until crisp. Using slotted spoon, transfer to paper towels. Pour off all but 1 tablespoon drippings from skillet. Add flour to drippings in skillet; whisk to blend. Cook 1 minute, whisking constantly. Gradually whisk in wine sauce made previously; bring to a boil. Reduce heat; simmer until sauce thickens, about 2 minutes.
3. Meanwhile melt butter in another heavy large skillet over medium-high heat. Sprinkle steaks with salt and pepper. Add to skillet and cook to desired doneness, about 4 minutes per side for medium-rare. Transfer steaks to plates.
4. Mix bacon and bourbon into sauce. Season with salt and pepper. Spoon over steaks.

red wine, garlic, beef broth, chicken broth, tomato paste, bay leaf, thyme, bacon, flour, butter, beef tenderloin, bourbon

Taken from www.food.com/recipe/beef-tenderloin-steaks-with-smoky-bacon-bourbon-sauce-256954 (may not work)