Beef Tenderloin with Sorghum Steak Sauce

posted in Main Entree

From the Kitchen of Lara Lyn Carter




  • 3 lb. filet of beef
  • 2 tbsp. olive oil (for the filet)
  • 2 tsp. coarse salt
  • 1 tsp. black pepper
  • 1 tbsp. olive oil (for the sauce)
  • 1 cup sweet onion chopped
  • 2 cloves garlic minced
  • 2 cups tomato sauce
  • 1 cup Sorghum
  • 1 cup Whiskey
  • 1/4 cup coconut sugar
  • 1 tbsp. lemon juice
  • 2 tbsp. Worcestershire
  • 1/4 tsp. ground cloves


For the beef-

Remove the beef from the refrigerator and allow it to sit for 30 minutes. Pat the beef dry with paper towels. Place the beef on a baking sheet and brush the whole filet with the olive oil. Sprinkle the beef with the salt and pepper. 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.

For the sauce-

In a heavy skillet over medium heat, combine the olive oil and onion. Cook the onions about 10 minutes, until they are tender. Add the garlic to the onions and continue to cook additional 3 minutes. Add the tomato sauce, sorghum, whiskey, coconut sugar, lemon juice, Worcestershire sauce, and cloves. Cook the sauce over medium heat, stirring often, until it starts a low boil. Reduce the heat to low and cook additional 20 minutes. Remove the sauce from the heat and allow it to cool for 20 minutes. Pour the sauce into a blender and puree the sauce for 30 seconds. Serve the sauce warm with the beef.