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Beef Tenderloin
with Apple Bourbon Sauce
Makes 4 Servings
*2 tablespoons chopped shallots
*1 tablespoon bourbon
*1 cup Canyon Ranch Veal Stock
*1 1/2 tablespoons apple juice concentrate
*Sachet of 1 tablespoon each thyme, bay leaf and peppercorn
*1 teaspoon cornstarch
*4 small apples, peeled and diced
*1/4 teaspoon salt
*1/4 teaspoon black pepper
*1 pound lean beef tenderloin, cut into 4-ounce fillets
1Spray a medium saucepan lightly with canola oil. Over medium heat, saute shallots for 1 minute. Add bourbon and cook 30 more seconds, stirring to get all the juices dissolved. Add veal stock, apple juice concentrate and sachet. Bring to a boil and cook 5 minutes.
2Remove sachet and strain off shallots. In a small cup, mix cornstarch with 1 teaspoon water to make a thin paste. Blend into sauce using a wire whip. Remove from heat. Add diced apples, salt and pepper.
3Prepare hot coals for grilling or preheat broiler.
4Grill or broil meat to desired doneness. Serve with 2 tablespoons sauce.
  • A cooking sachet is a small bag made from a circle of cheesecloth filled with herbs, added to a cooking liquid and simmered. The result is a clear, flavorful sauce.
  • EACH SERVING CONTAINS APPROXIMATELY: 220 calories, 22 gm. carbohydrate, 6 gm. fat, 56 mg. cholesterol, 19 gm. protein, 524 mg. sodium, Trace fiber.
  • Source
    coverCanyon Ranch Chefs, Tucson, Arizona and Lenox, Massachusetts.

    These great recipes and more are available in the Canyon Ranch Cooks cookbook.
    For more information on the Canyon Ranch Health Resorts visit their site at