Ingredients
2 tablespoons minced shallot
1 tablespoon red wine vinegar
3 1/2 teaspoons cracked black pepper
2 cups beef stock or canned low-salt broth
2 8 ounce beef tenderloin steaks
1/2 teaspoon dried thyme, crumbled
1/2 teaspoon dried rosemary, crumbled
1/2 teaspoon dried marjoram, crumbled
1/4 cup olive oil
1 tablespoon Jack Daniel’s or other whiskey
Preparation
Boil shallot, vinegar and 1 1/2 teaspoons pepper in heavy medium saucepan until almost no liquid remains in pan, about 1 minute Add both stocks and boil until reduced to 1/2 cup, about 20 minutes. (Sauce can be prepared 1 day ahead, cover and refrigerate)
Place steaks in baking dish. Rub remaining 2 teaspoons pepper and herbs onto both sides of steak. Pour oil over turn to coat. Cover and let stand 1 hour at room temperature.
Remove meat from marinade. Heat heavy large skillet over medium-high heat. Add steaks and brown on both sides. Reduce heat to medium and cook to desired doneness, about 3 minutes per side for rare.
Transfer steaks to plates
Add sauce to skillet and bring to boil. Mix in Jack Daniel’s.
Spoon sauce over steaks and serve.
