Beef Tenderloin with Sorghum Steak Sauce

3lb
filet of beef tenderloin
2 tbsp
olive oil (for tenderloin)
2 tsp
kosher salt (for tenderloin)
1 tsp
black pepper (for tenderloin)
1 tbsp
olive oil (for sauce)
1 cup
sweet onion finely diced (for sauce)
2 cloves
minced garlic (for sauce)
2 cups
ketchup (for sauce)
1 cup
sorghum (for sauce)
1 cup
Jack Daniel’s whiskey (for sauce)
1/4 cup
sugar (for sauce)
1 tbsp
lemon juice (for sauce)
2 tbsp
Worcestershire sauce (for sauce)
1/4 tsp
ground cloves (for sauce)
  1. TENDERLOIN: Remove the beef from the refrigerator and allow it to sit for 30 minutes. Pat the beef dry with paper towels.

  2. Place the beef on a baking sheet and brush the whole filet with the olive oil. Sprinkle the beef with the salt and pepper.

  3. Roast the beef in a 275 degree oven for 1 hour and 15 minutes. Remove the beef from the oven and allow it to rest for 20 minutes before slicing.

  4. SAUCE: In a heavy skillet over medium heat, combine the olive oil and onion. Cook the onions about 10 minutes, until they are tender.

  5. Add the garlic to the onions and continue to cook additional 3 minutes.

  6. Add the ketchup, sorghum, whiskey, sugar, lemon juice, Worcestershire sauce, and cloves. Cook the sauce over medium heat, stirring often, until it starts a low boil.

  7. Reduce the heat to low and cook additional 20 minutes.

  8. Remove the sauce from the heat and allow it to cool for 20 minutes.

  9. Pour the sauce into a blender and puree the sauce for 30 seconds.

  10. Serve the sauce warm with the beef.

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