Bootlegger's Beef Recipe

11
Ingredients

20m
Prep Time

40m
Cook Time

1h
Ready In

Recipe: #18026

March 14, 2015

Categories: Roast Beef, Christmas, Sunday Dinner, Oven Bake, High Protein, No Eggs, Beef Dinner, , more

recipe by:
lazyme

"I tried this with a buffalo roast and it was very good."

Original is 4 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (401.4 g)
Calories 964.4
Total Fat - 73.4 g
Saturated Fat - 28.8 g
Cholesterol - 218.1 mg
Sodium - 342.6 mg
Total Carbohydrate - 12.6 g
Dietary Fiber - 1.9 g
Sugars - 6.4 g
Protein - 55.9 g
Calcium - 63.5 mg
Iron - 7.5 mg
Vitamin C - 5 mg
Thiamin - 0.3 mg

Step 1

Preheat oven to 400ºF.

Step 2

Pat beef tenderloin dry with paper towels. Sprinkle with salt and pepper.

Step 3

Heat vegetable oil in heavy large ovenproof skillet over medium heat.

Step 4

Add beef to skillet and cook until brown on all sides, about 8 minutes.

Step 5

Add chopped onions, carrots, and thyme to skillet.

Step 6

Transfer skillet to oven and roast beef until meat thermometer inserted into thickest part registers 120ºF for rare, stirring vegetables occasionally, about 30 minutes.

Step 7

Transfer beef to platter. Tent with foil to keep warm.

Step 8

Place skillet with vegetables over medium-high heat.

Step 9

Add canned beef broth and whiskey and bring to boil, scraping up any browned bits. Boil until liquid is reduced to 2/3 cups, stirring occasionally, about 7 minutes. Strain sauce and return to same skillet.

Step 10

Mix flour and butter in small bowl until smooth paste forms. Add to sauce in skillet and whisk until well blended. Add whipping cream, crushed black peppercorns and any accumulated juices from beef. Simmer over medium heat until sauce thickens, whisking constantly, about 3 minutes.