Peppercorn Steaks With Bourbon Sauce

This recipe is from Bon Appetit. You can also use a 4 peppercorn blend instead of black peppercorns for a little different flavor. It is great with the Double Baked Potatoes with Mushrooms and Cheese (posted separately). I serve with Broccoli and a nice red wine.

• Ready In: 30 mins
• 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

1. 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.
2. 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.
3. 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.