Tenderloin with Espresso Bourbon Sauce

I was going through my blog, looking at my recipes as I have been putting them all on a different site so that recieps are easier to find. In the process I looked at who wrote me comments in the beginning and saw, Amy of Dinner for a Year and Beyond. I went to her site and saw she was having a giveaway. I thought it must be fate and left a comment. This has happened before where I stumble on a giveaway but I never win. This time however, I won! My first ever giveaway win. Yeah! Thank you. I am grateful and have put the book to good use. I know you did the same recipe too, it looked so good I had to make it. I just found tenderloin for a great price so what the heck. I made it. The picture did not come out too stellar because my husband was in a hurry to eat. It's not very often that we have beef.

Tenderloin Steaks with Espresso-Bourbon Sauce

from The Healthy Beef Cookbook, written by the National Cattlemen's Beef Association and the Amercian Dietetic Association, published by, John Wiley and Sons, Inc.

4 beef tenderloin steaks, cut 1 inch thick (about 4 ounces each)
2 to 4 teaspoons coarsely cracked black pepper

Espresso-Bourbon Sauce:
1/4 cup bourbon
1/4 cup maple syrup
1/4 cup reduced sodium soy sauce
1 tablespoon fresh lemon juice
2 teaspoons instant espresso coffee powder
1/8 teaspoon black pepper

Combine all sauce ingredients, except pepper, in small saucepan; bring to a boil. Reduce heat and simmer, uncovered 12 to 15 minutes or until sauce is thickened and reduced by about half, stirring occasionally. Stir in pepper. Keep warm.

Meanwhile press coarsely cracked pepper on both sides of beef steak. Place steaks on grid over medium, ash-covered coals. Grill, uncovered, 13 to 15 minutes for medium rare, turning once.

Evenly divide sauce onto 4 plates. Place steak on top of sauce.

Alternately, the steaks can be broiled for 13 - 16 minutes for medium-rare to medium, turning once.