Peppercorn Steaks With Bourbon Sauce
- Ready In:
- 30mins
- Ingredients:
- 7
- Serves:
-
6
ingredients
- 4 teaspoons whole black peppercorns
- 6 beef tenderloin steaks (6-8 ounces each)
- 1 tablespoon vegetable oil
- 2⁄3 cup Bourbon
- 6 tablespoons butter, chilled and cut into pieces
- 1⁄4 cup finely chopped shallot
- 2⁄3 cup beef broth
directions
- Coarsely crush peppercorns in a mortar with pestle. Season steaks with salt. Sprinkle peppercorns over both sides of steaks, pressing to adhere. Heat oil in heavy large skillet over medium-high heat. Add steaks and cook to desired doneness, about 3 minutes per side for medium-rare.
- Meanwhile, heat bourbon in heavy small saucepan over medium heat until warm. Remove from heat and carefully ignite with match. Let burn 30 seconds, then cover to extinguish the flame.
- Transfer steaks to plates; tent with foil to keep warm. Add 1 tablespoon butter and shallots to drippings in skillet; saute 2 minutes. Add stock and bourbon; boil until reduced by half, about 3 minutes. Remove from heat. Add remaining 5 tablespoons butter, 1 tablespoon at a time, whisking just until melted. Spoon sauce over steaks and serve.
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RECIPE SUBMITTED BY
I am a stay at home MOM who spends a lot of time cooking for my family. It is one of my main hobbies. I am also an avid quilter and reader. I love trying new recipes and often have more on my list to try than I will ever get around to making.
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