Juicy Tenderloin Steaks are served with a unique Espresso-Bourbon sauce. To round it out, serve with mashed sweet potatoes and green beans for a delicious Southern-inspired meal.
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 1/8 teaspoon pepper. Keep warm.
Press 2 to 4 teaspoons coarsely cracked pepper on both sides of beef steak. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook 10 to 13 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
Meanwhile, prepare Mashed Sweet Potatoes. Place sweet potatoes and 1 teaspoon salt in large saucepan. Cover with water; bring to a boil. Cook 4 to 5 minutes or until potatoes are tender. Drain. Combine potatoes, butter, remaining 1/8 teaspoon salt and remaining 1/8 teaspoon black pepper. Beat until mashed and smooth.
Evenly divide sauce onto 4 plates. Place steak on top of sauce. Serve with Mashed Sweet potatoes and green beans.