“In another lifetime, I used to make this dish with a classic French Madeira sauce and specialty beef,” says Michael Thomson, the owner of Michaels (3413 West Seventh) in Fort Worth, “but it just didn’t seem indigenous.” So he switched to regular choice tenderloin, substituted bourbon (“our only native American spirit”), and threw in some ancho chiles (“we use chiles in everything here”). With buttery, cheesy potato wedges, this spectacular steak makes a substantial start for the new year—and an appropriate way to observe the hundredth anniversary of Fort Worth’s Southwestern Exposition and Livestock Show and Rodeo.

Try this recipe for Beef Tenderloin in Ancho-Bourbon Sauce from Michaels, Fort Worth