4 (4 oz) beef tenderloin steaks, cut 1 inch thick.
salt and pepper
Espresso-Bourbon Sauce:
1/4 cup each bourbon, maple syrup, and reduced-sodium soy sauce
1 Tbsp fresh lemon juice
2 tsp Delizia Espresso Balsamic Vinegar
1/8 tsp black pepper
Combine all sauce ingredients, except pepper, in small saucepan, bring to a boil. Reduce heat, simmer, uncovered, 8 minutes or until sauce is thickened and reduced by half, stirring occasionally. Stir in pepper.
Keep warm.
Place steaks on grid over medium, ash-covered coals. Grill tenderloin steaks, uncovered, 13-15 minutes for medium rare to medium doneness, turning occasionally. Season with salt and pepper, as desired.
Serve with sauce.
Makes 4 servings