Creole Irish Beer Sauce over Tenderloin

Starch and water mixture to thicken
Salt and pepper
1 tablespoon All-Purpose Seasoning
1 tablespoon Meat and Poultry Seasoning
1 10 oz. can beef broth
1 12 oz bottle Guiness Stout
3 tablespoon chopped green onions or 1 1/2 tbs dried
2 tablespoon chopped parsley or 1 tbs dried
2 tablespoon chopped chives or 1 tbs dried
4 strips chopped bacon
2 tablespoon safflower oil
3 oz. butter
4 to 6 tenderloin filets

Salt, pepper and lightly season meats with All-Purpose Seasoning. Sauté in 2 tablespoon safflower oil until meat is brown on all sides. Remove meat and set aside.

In the same pan, fry bacon until crisp. Add butter and sauté chives, parsley, and onions for 1 minute.

Add beer, broth, salt, pepper and seasoning and simmer covered for 5 minutes. Blend in the whipping cream and reduce to 1/2 on medium heat.

Return the meat to the sauce, cover and cook on low (225 to 275 degrees) until the meat is done to your preferred center color.