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Creole irish Beer Sauce over Tenderloin Steak

(1 Votes)


  • 4 to 6 tenderloin filets
  • 3 oz.s butter
  • 2 tbs. safflower oil
  • 4 strips chopped bacon
  • 2 tbs. chopped chives or 1 tbs dried
  • 2 tbs. chopped parsley or 1 tbs dried
  • 3 tbs. chopped green onions or 1 1/2 tbs dried
  • 1 12 oz bottle Guiness Stout
  • 1 10 oz. can beef broth
  • 1 tbs. Meat and Poultry Seasoning
  • 1 tbs. All-Purpose Seasoning
  • Salt and pepper
  • Starch and water mixture to thicken

Salt, pepper and lightly season meats with All-Purpose Seasoning. Saute in 2 tbs. safflower oil until meat is brown on all sides. Remove meat and set aside. In the same pan, fry bacon until crisp. Add butter and saute chives, parsley, and onions for 1 minute. Add beer, broth, salt, pepper and seasoning and simmer covered for 5 minutes. Blend in the whipping cream and reduce to 1/2 on medium heat. Return the meat to the sauce, cover and cook on low (225 to 275 degrees) until the meat is done to your preferred center color. This light brown sauce is great with any cut of meat or poultry. Meats can be precooked on a charcoal grill and then placed in the sauce.

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