1 1/2 cups dry red wine
3 cloves garlic, chopped
1 3/4 cups canned beef broth
1 1/4 cups canned low salt chicken broth
1 1/2 tablespoons tomato paste
1 bay leaf
1 fresh thyme sprig
8 ounces bacon, cut into 1/4 inch pieces
1 tablespoon all purpose flour
1 tablespoon butter
4 1 inch thick beef tenderloin steaks
1 tablespoon bourbon
salt and pepper to taste

Boil wine and garlic in heavy medium saucepan until reduced to 1/2 cup, about 15 minutes. Add next 5 ingredients; boil until reduced by half, about 20 minutes. Set sauce aside. Can be made 1 day ahead. Cover; chill. Cook bacon in heavy large skillet over medium high heat until crisp, about 8 minutes. Using slotted spoon, transfer to paper towels. Pour off all but 1 tablespoon drippings from skillet. Add flour to drippings in skillet; whisk to blend. Cook 1 minute, whisking constantly. Gradually whisk in sauce; bring to boil. Reduce heat; simmer until sauce thickens, about 2 minutes. Meanwhile, melt butter in another heavy large skillet over medium high heat. Sprinkle steaks with pepper. Add salt to taste after cooking. Add to skillet and cook to desired doneness. After grilling 4 to 5 minutes on each side. Transfer steaks to plates. Mix bacon and bourbon into sauce. Spoon over steaks. Transfer steak to cutting board. Let steak stand 10 minutes to allow juices to set for easier slicing. Meanwhile, heat reserved marinade and 2 tablespoons water to boiling over high heat; boil 2 minutes. To serve, thinly slice steak and serve with cooked marinade. Serves 4.