Bootlegger’s Beef is a rich and hearty dish that reminds me of the old-fashioned comfort food my grandmother used to make on cold winter nights. This beautiful beef tenderloin braise is pure love in a pot, and I think you’ll find it absolutely worth the effort.
What makes this recipe so special is how the beef becomes so tender and flavorful when it’s braised low and slow with beef broth, fresh thyme, and sweet caramelized onions and carrots. The olive oil gives everything a wonderful golden richness, and those lovely vegetables practically melt into the sauce.
I always serve this dish to my family when I want them to feel truly cared for, and it’s the kind of meal that brings everyone to the table with real appreciation. There’s something about a homemade beef braise that says “I’ve been thinking of you,” and that’s what cooking is really all about.
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Bootlegger’s Beef
Ingredients
- 2 pound Beef
- 2 tablespoon Olive Oil
- 1 cup Onions
- 1 cup Carrots
- 0.25 teaspoon Thyme
- 1 cup Beef Broth Or Bouillon Canned
- 0.33333333333333 cup Alcoholic Beverage
- 1 tablespoon All-Purpose Flour
- 1 tablespoon Butter
- 0.33333333333333 cup Cream
- 2 teaspoon Corn
Instructions
- Preheat oven to 400 degrees F. Pat beef tenderloin dry with paper towels.
- Sprinkle with salt and pepper.
- Heat vegetable oil in heavy large ovenproof skillet over medium heat.
- Add beef to skillet and cook until brown on all sides, about 8 minutes.
- Add chopped onions, carrots, and thyme to skillet.
- Transfer skillet to oven and roast beef until meat thermometer inserted into thickest part registers 120 degrees F for rare, stirring vegetables occasionally, about 30 minutes.
- Transfer beef to platter.
- Tent with foil to keep warm.
- Place skillet with vegetables over medium-high heat.
- Add canned beef broth and whisky and bring to boil, scraping up any browned bits.
- Boil until liquid is reduced to 2/3 cups, stirring occasionally, about 7 minutes.
- Strain sauce and return to same skillet.
- Mix flour and butter in small bowl until smooth paste forms.
- Add to sauce in skillet and whisk until well blended.
- Add whipping cream, crushed black peppercorns and any accumulated juices from beef.
- Simmer over medium heat until sauce thickens, whisking constantly, about 3 minutes.
- Season sauce to taste with salt.
- Cut beef into thick slices and arrange on platter.
- Spoon sauce over.
