Instructions: * Note: You may substitute 1 1/4 cups cranberry juice for red wine and bourbon.

Sprinkle steaks with salt and pepper. Melt butter in a large skillet over medium heat. Add steaks, and cook 5 to 7 minutes on each side or to desired degree of doneness. Remove steaks from pan, and keep warm.

Add garlic and flour to pan drippings; cook over medium heat, stirring constantly, 1 minute. Gradually add broth, wine, and bourbon, stirring to loosen particles from bottom; bring to a boil.

Stir in mustard and Worcestershire sauce; reduce heat, and simmer 5 minutes. Top steaks with sauce.

This recipe yields 6 servings.

Comments: If beef tenderloin is too pricey, try boneless top sirloin.

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