2 oz. Cajun season
8 (4 oz.) beef tenderloin steaks (tournedos)
4 oz. bourbon - Jack Daniel's, Jim Beam, or Old Grandad
1 tsp. parsley, chopped
1 onion, julienne cut
1 red bell pepper, julienne cut
1 green pepper, julienne cut
4 mushrooms, sliced
2 cloves garlic, minced
3 oz. oil
3 oz. butter

In a large cast iron skillet, heat oil until just before smoking point. Rub each steak with a generous portion of Cajun seasoning. Place steaks into hot skillet and cook until blackened on the outside on both sides. Remove steaks from pan.

Pour all excess oil from pan and wipe pan clean with a towel. Place back on the stove. Add the butter and saute the vegetables until glossy but crunchy. Add bourbon and reduce by 1/2, then add the parsley and pour over the steaks and serve.

Serves: 4.